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EatSmarter exclusive recipe

Coconut-Lemongrass Soup

with Shrimp

Coconut-Lemongrass Soup

Coconut-Lemongrass Soup - The exotic soup makes an elegant entree for a festive menu

209
calories
Calories
50 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
3 stalks Lemongrass
1 piece fresh Ginger root (about 10 grams)
2 red Chile peppers
2 tablespoons Canola oil
1 ¾ cups Fish stock
2 Limes
1 bunch Cilantro
4 ounces Shiitake mushroom
2 Garlic cloves
3 tablespoons Thai fish sauce
1 ¼ cups Coconut milk (9% fat)
1 tablespoon brown Sugar (about 20 grams)
Salt
Pepper
8 Shrimp (peeled, without heads)
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 2 Pots, 1 Wooden spoon, 1 Measuring cups, 1 Citrus juicer, 1 Fine-mesh sieve, 1 Non-stick pan, 1 tongs (or spatula), 1 Ladle, 4 Wooden skewers, 1 Paper towel

Preparation steps

Coconut-Lemongrass Soup preparation step 1
1

Rinse lemongrass, remove tough outer leaves and cut stalks into small pieces.

Coconut-Lemongrass Soup preparation step 2
2

Peel ginger and coarsely chop. Rinse chile peppers, halve lengthwise, remove seeds and, if necessary, rinse again.

Coconut-Lemongrass Soup preparation step 3
3

Heat 1 tablespoon oil in a pot over medium heat. Cook lemongrass until softened, 1-2 minutes.

Coconut-Lemongrass Soup preparation step 4
4

Add ginger and 1 chile pepper and cook briefly. Pour in the fish stock, bring to a boil and cook over medium heat for about 30 minutes.

Coconut-Lemongrass Soup preparation step 5
5

Meanwhile, squeeze out juice from limes. Rinse cilantro, shake dry, pluck leaves and chop coarsely. Clean mushrooms and cut into slices. Peel garlic and finely chop, then mix garlic with remaining chile pepper.

Coconut-Lemongrass Soup preparation step 6
6

Pass soup through a sieve into another pot. Stir in the fish sauce, lime juice, coconut milk and sugar. Season with salt and pepper.

Coconut-Lemongrass Soup preparation step 7
7

Add the mushrooms, garlic and chili pepper to the soup and reheat.

Coconut-Lemongrass Soup preparation step 8
8

Rinse shrimp and pat dry with paper towels. Heat remaining oil in a pan over medium heat and cook shrimp until opaque, about 4 minutes.

Coconut-Lemongrass Soup preparation step 9
9

Divide soup among 4 soup bowls or plates. Thread shrimp on 4 wooden skewers and arrange on the soup. Garnish with chopped cilantro and serve.

Additional advice