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I fell in love with this soup on a trip to Cambodia and begged a local cook to share her secrets. The magic happens when plump shrimp and fresh vegetables swim in coconut broth fragrant with turmeric and lemongrass. Now when I make it at home the kitchen smells like that tiny restaurant where I first tasted it.
Why This Soup Works
This soup hits all the right notes creamy coconut fresh herbs and tender shrimp. I love how quickly it comes together perfect for busy evenings but still special enough when friends drop by. The flavors remind me of warm evenings in Southeast Asia though now I make it whenever I need a bowl of comfort.
What You Need
- Fresh Stuff: Big juicy shrimp green beans crisp zucchini and fresh herbs bring life to the bowl.
- The Magic: Fresh turmeric and lemongrass create that authentic flavor you can't get any other way.
- The Base: Good coconut milk fish sauce and a touch of palm sugar balance everything.
- Extra Love: Lime leaves if you can find them and fresh chilies for heat.
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Let's Cook
- Start Your Broth
- Warm coconut milk with bruised lemongrass and turmeric let those flavors wake up.
- Add Your Veggies
- Toss in green beans and zucchini let them get happy in the coconut bath.
- Finish With Shrimp
- Add those beautiful shrimp at the end they only need a few minutes to turn pink and perfect.
- Final Touch
- Season with fish sauce and sugar until the flavors sing together.
Kitchen Secrets
Fresh lemongrass and turmeric make all the difference dried stuff just isn't the same. Watch those shrimp like a hawk they turn tough if they cook too long. Keep tasting and adjusting with fish sauce and sugar until it reminds you of that perfect bowl you had in Cambodia.
Serve It Right
Hot jasmine rice soaks up all that amazing coconut broth like a dream. I love serving this with a cool cucumber salad on the side or some crispy spring rolls for dipping. My family fights over the last spoonful every time no matter how much I make.
Save Some For Later
Tuck leftovers in the fridge they'll stay good for about 5 days. When you warm it up go slow and gentle stir now and then. Skip the freezer though coconut milk gets weird when it thaws nobody wants that. Sometimes I make extra broth and freeze just that then add fresh shrimp when I reheat.
Mix It Up
Try chicken instead of shrimp or tofu for vegetarian friends. Swap in snap peas or carrots when green beans aren't looking their best. Love heat? Throw in some red chili flakes or fresh Thai chilies my husband adds extra every time.
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Make It Your Way
Squeeze fresh lime juice right before serving wakes everything up. Throw in a handful of mushrooms they soak up all that good broth. Play with the seasonings until it tastes just right to you. That's how family recipes are born taking something traditional and making it your own.
Frequently Asked Questions
- → Can I make the lemongrass paste ahead?
Yes, you can make the paste up to a week in advance and store it in the refrigerator. This makes the soup preparation much quicker.
- → What if I can't find fresh lemongrass?
You can substitute with the zest of one lime and one lemon, plus additional lime juice to taste. The flavor will be different but still delicious.
- → Why shouldn't I shake the coconut milk?
The thick cream on top is used first to cook the aromatics. This creates a richer flavor base for the soup than using the whole mixed milk.
- → Can I use different vegetables?
You can swap the zucchini and green beans for other vegetables you like. Just adjust cooking time based on their firmness.
- → How long do leftovers keep?
The soup keeps well in the refrigerator for up to 5 days. Reheat gently to prevent overcooking the shrimp.
Conclusion
A delightful Cambodian soup that brings together the rich flavors of coconut milk, aromatic lemongrass, and fresh seafood in a quick and easy preparation.