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Thai Shrimp-and-Coconut Soup with Lemongrass

by Harold Dieterle
dinnerThai
Yield: 4Prep: 20 minsCook: 25 minsTotal: 45 mins
Source: http://www.foodandwine.com/recipes/thai-shrimp-and-coconut-soup-with-lemongrass

Ingredients

produce
  • 5Thai chiles(seeded and chopped)
  • 4 stalkslemongrass(fresh, tender inner bulb only, finely chopped)
  • 6makrut lime leaves(fresh)
  • 1/3 cupginger(coarsely chopped, peeled fresh)
  • 1 largeshallot(coarsely chopped)
  • 3 tablespoonslime juice(fresh)
  • 4 clovesgarlic(coarsely chopped)
protein
  • 3/4 poundshrimp(shelled and deveined)
grain
  • rice vermicelli(cooked, (optional))
pantry staple
  • 1/4 cupfish sauce
  • 1 tablespooncoconut oil
  • 1/4 plus 2 tablespoons cupdark brown sugar
  • 1/4 cuptamarind concentrate
  • salt
  • freshly ground pepper
other
  • 3 1/2 cupscoconut milk(unsweetened)

Instructions

  1. In a blender, combine the chiles, lemongrass, garlic, ginger, shallot and 1/4 cup of water and puree until smooth.
  2. In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
  3. Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.

My notes

Tamarind concentrate and makrut lime leaves are available at specialty food stores like New York City's Kalustyan's (kalustyans.com) and at many southeast Asian markets.