Thai Coconut Milk Soup with Shrimp Meat

2

This deeply comforting, simple soup has a rich depth of flavor created with lemon grass, curry paste and fish sauce.

Meal Type
Salads & Soups

Put the stock lemon grass and ginger in a soup pot. Gradually bring to a boil over medium-high heat. Boil for 1 minute.

Stir in the coconut milk.

Add the curry peppers lime juice sugar and fish sauce. Stir until the curry and sugar are dissolved.

Add the shrimp and cook only until they turn pink.

Serve with springs of fresh cilantro.

Ingredients
1 quart chicken stock
1 stalk lemon grass split down the middle (optional)
3 large slices ginger (3 ounces)
1 can coconut milk
1 tablespoon curry paste
1 to 3 Jalapeño peppers diced fine
¼ cup fresh lime juice
1 teaspoon cane sugar
2 ½ tablespoons fish sauce
1 pound medium-size raw shrimp
Cilantro