Receta Coconut Lemongrass Soup with Shrimp
The combination of coconut milk and lemongrass makes this Coconut Lemongrass Soup with Shrimp smooth and creamy.
Coconut Lemongrass Soup with Shrimp
Author: Marlene Baird
Serves: 6
- 1 can (12 oz) Low fat Evaporated Milk
- 1 can (13.66 oz) Lite coconut milk (I used Thai Kitchen organic)
- ½ cup chicken stock (can substitute with veg stock)
- 2 teaspoons lemongrass paste (found in the produce isle)
- Lime Strips from half a lime
- Lime zest from half a lime
- 8 thinly sliced pieces of ginger
- 2 teaspoons coarsely chopped cilantro
- 2 scallions, thinly sliced
- 2 Tablespoons Fish Sauce (can substitute with Soy Sauce)
- ½ pound precooked small shrimp
In a large saucepan, combine evaporated milk, coconut milk, chicken stock, lemongrass, ginger and lime strips.
Bring to a gentle boil over medium-high heat.
Reduce heat to medium and simmer for 10 minute.
Add the shrimp, cilantro, fish sauce, and scallions and cook about 2 more minutes until the shrimp is heated through.
3 PP per serving (about a cup)
3.2.2124
The fish sauce definitely gives it the added flavor needed.
I want to become the Super Souper. I love trying all kinds of soups. I am going to take an adventure of soup making. Do you have a soup you would like me to make, that isn’t already in my Recipe Index?
I have a few on my “to soup” list, but would love to hear what my readers would like to see me make. Leave me a comment to let me know some of your favorite healthy soups.
Thanks for stopping by and have a great day.
Marlene
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