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Shrimp Coconut Lemongrass Soup

By Shane YoungJune 12, 2014

Makes about 5 servings

 

This is my go-to soup when I’m feeling run down. I came up with this version of Tom Kha Gai with ingredients that can easily be found at most supermarkets. It doesn’t take long to make and it has a rich, deep flavor without being overly spicy. If you like it to have more kick, simply add more sriracha.

 

Ingredients

  • 1 quart (1 liter) homemade chicken stock

  • 2 red peppers, sliced

  • 1 12-oz (336 g) package of white or crimini mushrooms, sliced

  • 2” (5 cm) piece of fresh ginger, peeled and grated

  • 1 tbsp (15 g) red curry paste

  • 1 tsp fresh lemon grass (you can buy it pre-chopped on the produce section of most stores)

  • 2 tbsp (30 ml) gluten free fish sauce (like Red Boat Brand)

  • 1 tsp sriracha

  • 1 ½ lb (680 g) shrimp (wild shrimp is a more sustainable choice)

  • 1 14-oz (392 g) can full-fat coconut milk

  • 1 lime, zest and juice

  • 2 scallions, chopped (white and green parts)

  • 3 tbsp (3 g) cilantro, minced

  • 2 tbsp (4 g) fresh basil, minced

 

Instructions

Combine the chicken broth, peppers, mushrooms, ginger, curry paste, lemongrass, fish sauce and sriracha and bring to a simmer for 5 minutes. Add the shrimp, coconut milk, lime zest and juice and cook a few minutes or until the shrimp is done. Turn off the heat and add the scallions, cilantro and basil. It’s that simple. The coconut milk will separate when the soup is stored in the fridge, but the whole soup comes back together when reheated.

 

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