Recipes

Asian Ginger Lemongrass Coconut Soup with Shrimp

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 quarts vegetable or chicken stock
  • 2 kaffir lime leaves, smashed
  • 2 lemongrass shoots, whole and smashed
  • 2 tablespoons ginger, loosely chopped
  • Juice from 2 limes
  • 3/4 cup coconut milk
  • 10 shrimp, shelled and deveined
  • 3 bundles of glass noodles, prepared
  • Cilantro
  • Salt

Directions

In a large pot, bring stock, kaffir lime leaves, lemongrass, and ginger to a boil. Lower heat and simmer for about 30 minutes.

When ready to serve, add lime juice, coconut milk, and shrimp and boil for another 3 minutes or until prawns are tender. Season with salt, to taste.

Place a handful of glass noodles in a bowl, pour broth over noodles, top with prawns, and garnish with cilantro.
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