Shrimp in a Coconut, Ginger, and Lemongrass Broth

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This is a delicious beginning to a Thai dinner----------------and easy.

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Very easy to make and delicious!

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This is very delicious. I've added some julienned carrots and cabbage. Also, some sauteed shrimp just before serving. Will definitely make again.

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Usually it takes me 2 or 3 times to get a new recipe right but not with this one.

It was easy. All ingredients were found at the Asian Food Market up the street and were relatively inexpensive.

I wanted this to be more of a meal than a lite soup so I added the following to the basic recipe...

Firm Tofu Cubed
Asian Noodles
Brocolli
Green and red Bell Pepper
Mushrooms

It was awesome. Even the kids enjoyed it.....

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This recipe is easy and so wonderful if you like Thai food

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GREAT

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It was actually pretty eay to make and very flavorful (also, very spicy!. I might cut back in the hot sauce next time and add more shrimp and some veggies.

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Except for procuring a few unusual ingredients (kaffir lime leaves and fresh lemon grass this was so easy to make. The only reason I didn't give it five stars was because I felt like there should be more to the broth than just shrimp. There was lots of broth left over after the shrimp was gone! Next time I'm going to add some vegetables--bok choy etc. Definitely a keeper!

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This is soooo good! My husband is Asian and he loved it. I actually boiled some rice noodles and served them in the broth. The best!! The flavors are perfect together. I used lite coconut milk and the dish was light and super-flavorful. MMmmm!

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I didn't have fish stock so I used a chicken broth and it worked just beautifully. I also added babycorn cobs, red bell pepper, carrot, and geen beans for color and added nutrients. Delicious!