Shrimp, Lemongrass and Coconut Soup
A light but aromatic soup with crunch that brings out the best in large juicy shrimp.
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Servings
4
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Heat Level
-
Prep Time
10 mins
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Cook Time
10 mins
Ingredients
- 1 stalk lemongrass, bruised and finely sliced
- 2 tsp vegetable oil
- 1 tbsp Blue Dragon Thai Red Curry Paste
- 1.2 litres fish stock (or chicken stock)
- 1 tin Blue Dragon Coconut Milk
- 2cm piece fresh ginger, peeled and sliced
- 16 large raw shrimp, shelled and cleaned with tails intact
- 2 tsp lime, juiced
- 2 tsp sugar
- 1 tsp Blue Dragon Fish Sauce
- coriander leaves, to garnish
Instructions
- Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemongrass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes.
- Add the shrimp and cook for 2 minutes. Stir in the sugar, lime juice and fish sauce to taste.
- Ladle the soup into bowls and garnish with coriander leaves.
