THAI SHRIMP AND COCONUT SOUP WITH LEMONGRASS

THAI SHRIMP AND COCONUT SOUP WITH LEMONGRASS image

Yield 4 servings

Number Of Ingredients 14

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5 Thai chiles, seeded and chopped
4 stalks of fresh lemongrass, tender inner bulb only, finely chopped
4 garlic cloves, coarsely chopped
1/3 cup coarsely chopped peeled fresh ginger
1 large shallot, coarsely chopped
1 tbsp coconut oil or vegetable oil
3 1/2 cups unsweetened coconut milk
1/4 cup plus 2 tbsp dark brown sugar
1/4 cup Asian fish sauce
1/4 cup tamarind concentrate
6 fresh kafir lime leaves
3 tbsp fresh lime juice
salt and fresh ground pepper
3/4 lb medium shrimp, shelled and deveined

Steps:

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, borwn 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 mins. 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.