Description
Transport yourself to the heart of Southeast Asia with this vibrant and creamy Cambodian Coconut Shrimp Soup. A perfect blend of silky coconut milk, aromatic lemongrass, zesty lime, and tender shrimp, this dish delivers bold, comforting flavors in every spoonful. It’s an ideal choice for a quick dinner, easy lunch, or a soul-warming healthy snack. Whether you’re exploring new food ideas or looking for flavorful dinner ideas, this soup promises to delight. With minimal prep and a short cooking time, it’s a standout easy recipe that you’ll come back to again and again.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups water or seafood broth
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves (or 1 tsp lime zest)
- 3 slices galangal (or ginger)
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 cup green beans, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1 tbsp fish sauce
- 1 tbsp red chili paste (adjust to taste)
- Juice of 1 lime
- Fresh Thai basil or cilantro, for garnish
- Oil for sautéing
Instructions
- Prep all ingredients: clean and devein shrimp, slice aromatics, and prepare vegetables.
- In a large pot over medium heat, sauté shallots, garlic, galangal, and lemongrass in a bit of oil for 2–3 minutes.
- Add coconut milk and broth. Stir in kaffir lime leaves, chili paste, and fish sauce.
- Simmer for 10 minutes to infuse flavors.
- Add green beans and cherry tomatoes. Cook for 5 minutes.
- Add shrimp and cook until pink and opaque, about 3–4 minutes.
- Turn off heat. Stir in lime juice and adjust seasoning.
- Garnish with Thai basil or cilantro. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes