Asian Ginger Lemongrass Coconut Soup with Shrimp

Ginger Lemongrass Coconut Soup
  • 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


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.
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben