Coconut Shrimp Soup with Lemongrass

Coconut Shrimp Soup with Lemongrass

Coconut Shrimp Soup with Lemongrass is a fragrant, creamy, and flavorful dish that brings together the richness of coconut milk with the aromatic brightness of lemongrass.

This soup combines succulent shrimp with fresh vegetables and herbs, making it a perfect balance of savory, slightly spicy, and tangy notes.

The creamy coconut broth is infused with the unique flavors of ginger, garlic, and lemongrass, which gives the soup a refreshing and exotic twist. This dish is perfect as a starter or a main course on a cozy evening or when you want to impress guests with a light, yet satisfying meal.

Ingredients:

For the Soup:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil or coconut oil

1 medium onion, chopped

3 cloves garlic, minced

2 stalks lemongrass, cut into 4-inch pieces and smashed

1-inch piece fresh ginger, sliced

1 medium carrot, sliced thinly

1 red bell pepper, sliced

2 cups chicken or vegetable broth

1 can (14 oz) coconut milk (full-fat for creaminess)

1 tablespoon fish sauce

1 tablespoon brown sugar

2 teaspoons lime juice

1-2 Thai bird’s eye chilies or 1 teaspoon red pepper flakes (optional, for spice)

Fresh cilantro, chopped (for garnish)

Fresh basil leaves (for garnish)

Lime wedges (for serving)

How to Make:

Sauté the Aromatics:

Heat the olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes soft and translucent.

Add the minced garlic, sliced ginger, and smashed lemongrass to the pot. Sauté for another 2 minutes, allowing the aromatics to infuse the oil with their fragrant oils.

Add the Vegetables:

Stir in the sliced carrots and red bell pepper, cooking for about 3 minutes until the vegetables are slightly softened but still vibrant in color.

Make the Broth:

Pour in the chicken or vegetable broth, followed by the coconut milk. Stir to combine. Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld together and the vegetables to soften.

Season the Soup:

Stir in the fish sauce, brown sugar, and lime juice. Taste the broth and adjust the seasoning by adding more fish sauce for saltiness or lime juice for acidity. If you prefer a spicier soup, add the Thai bird’s eye chilies or red pepper flakes at this stage. Simmer for an additional 5 minutes to allow the flavors to deepen.

Cook the Shrimp:

Add the shrimp to the soup and cook for 4-5 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the pot from the heat.

Serve:

Remove the lemongrass pieces and ginger slices before serving. Ladle the soup into bowls and garnish with fresh chopped cilantro and basil leaves. Serve with lime wedges on the side for an extra burst of citrus.

Enjoy:

Serve the Coconut Shrimp Soup with Lemongrass hot, alongside a slice of crusty bread or steamed jasmine rice for a complete meal. Enjoy the combination of creamy coconut, tangy lime, and the delicate sweetness of shrimp!

Chef’s Note:

For a thicker soup, you can blend part of the broth and vegetables to give it a creamier texture. You can also add other vegetables like mushrooms, bok choy, or snow peas for additional flavor and texture. If you prefer a more authentic taste, try adding a splash of coconut vinegar or tamarind paste for a unique tanginess.

If you like it extra spicy, you can add more chilies or top the soup with a drizzle of chili oil. If you are unable to find lemongrass, you can substitute with lemon zest and a few drops of lemon juice, though the flavor won’t be as pronounced.

Nutritional Information (per serving, based on 4 servings):

Calories: 300

Protein: 28g

Carbohydrates: 12g

Fat: 18g

Fiber: 2g

Sugar: 6g

Sodium: 740mg

Coconut Shrimp Soup with Lemongrass is a perfect dish to transport your taste buds to the tropics. The aromatic flavors of lemongrass, ginger, and coconut create a satisfying and refreshing broth that complements the sweetness of shrimp. Whether you enjoy it as a starter or a main, this soup is a wonderful addition to your recipe repertoire.