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Tuesday, January 3

Coconut shrimp soup

Vegetable oil
1 tablespoon
Onion, chopped
½ cup
Fish or chicken stock
2 cups
Lemongrass, fresh inner stalk, minced
12-inch stalk
Garlic, minced
2 cloves
Ginger, freshly grated
2 teaspoons
Serrano or jalapeño chile, minced
Cilantro, freshly chopped
¼ cup
Coconut milk
2 cups
Shrimp, raw, shelled, deveined
1 pound

Pepper, freshly ground

Green onions, chopped
¼ cup
  1. Heat the oil in a large saucepan, add the onion, and sauté until it starts to turn golden, about 15 minutes.
  2. Add the stock, lemongrass, garlic, ginger, chile (include seeds if a spicier soup is desired), and 2 tablespoons cilantro.
  3. Bring to a boil, and then lower the heat to a simmer for 10 minutes.
  4. Add coconut milk, and heat to just below boiling.
  5. Add the shrimp, and continue cooking until they turn white and curl tightly, about 2 minutes.
  6. Season to taste with salt and pepper.
  7. Garnish with green onions and cilantro.
Source: Recipes from the Pacific Rim by Marjie Lambert

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