Shrimp Coconut Soup with Ginger and Lemongrass (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a variation on the classic soup Tom Kha Kai (Chicken-Coconut Soup with Ginger and Lemongrass), kicked up with shrimp instead of[ chicken.] Ingredients:
1/4 cup chopped fresh lemongrass, tough outer leaves removed |
2 tablespoons peeled and thinly sliced fresh ginger |
5 small thai chiles, stemmed and lightly crushed |
4 kaffir lime leaves, crushed |
3 cups shrimp stock or fish stock |
1 cup fresh shiitake mushrooms, sliced |
1/4 cup fresh lemon juice |
3 tablespoons thai nam pla, or vietnamese nuoc nam (fish sauce), or more to taste |
1 pound medium shrimp, peeled and deveined |
1 1/2 cups coconut milk |
2 tablespoons finely chopped fresh cilantro |
salt |
steamed jasmine rice, accompaniment, recipe follows |
steamed jasmine rice: khao suoy |
2 cups jasmine rice, other long-grain white rice can be substituted |
3 cups water |
Directions:
1. In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves. Draw up the sides to form a pouch and tie with kitchen twine.
2. In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.
3. Remove from the heat and discard the sachet. Season, to taste, with salt or additional fish sauce. Serve with jasmine rice.
4. In a 2-quart saucepan, combine the rice and water and bring to a boil. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Fluff with a fork before serving.
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