Cambodian Coconut Shrimp Soup (Print Version)
# Ingredients:
01 -
1 handful of fresh Thai basil.
02 -
8 ounces of halved French green beans.
03 -
3 inches of fresh ginger.
04 -
Lime wedges for garnish.
05 -
14 ounces of creamy coconut milk.
06 -
3 pieces of zucchini, cut into chunks.
07 -
4 garlic cloves, peeled.
08 -
2 makrut lime leaves (optional).
09 -
3 1/2 cups of fish, veggie, or chicken broth.
10 -
1 tablespoon of any brown sugar.
11 -
Cooked rice to go alongside.
12 -
3 stalks of lemongrass.
13 -
3 inches of fresh turmeric root.
14 -
1 tablespoon of fish sauce.
15 -
2 pounds of shrimp, cleaned and peeled.
16 -
1 small shallot.
17 -
1 1/2 cups of sliced cherry tomatoes.
# Instructions:
01 -
Chop up lemongrass, turmeric, garlic, shallot, and ginger. Toss them into a blender and mix them up fine.
02 -
Carefully take out the thick cream sitting on top of the can of coconut milk.
03 -
Heat the coconut cream with the blended paste for a minute or two, just until it smells really good.
04 -
Mix in the rest of the coconut milk, your broth, sugar, and fish sauce. Heat it up until just simmering.
05 -
Toss in beans and zucchini. Let them soften for about 8 minutes.
06 -
Add the shrimp and tomatoes. Let everything cook for 3-4 minutes until the shrimp turn pink. Stir in basil leaves right before serving.
# Notes:
01 -
You can make the paste up to 1 week ahead.
02 -
The leftovers stay good for around 5 days in the fridge.
03 -
Got no lemongrass? Use some citrus zest instead.