Cambodian Coconut Shrimp Soup (Print Version)

# Ingredients:

01 - 3 stalks lemongrass.
02 - 3-inch piece fresh turmeric.
03 - 3-inch piece fresh ginger.
04 - 1 shallot.
05 - 4 cloves garlic.
06 - 2 makrut lime leaves (optional).
07 - 14 oz can full-fat coconut milk.
08 - 2 1/2 cups stock (fish, chicken, or vegetable).
09 - 1 tablespoon fish sauce.
10 - 1 tablespoon brown sugar.
11 - 3 medium zucchini.
12 - 8 ounces French green beans.
13 - 1 1/2 cups cherry tomatoes.
14 - 2 pounds shrimp, peeled and deveined.
15 - 1 handful Thai basil leaves.

# Instructions:

01 - Slice lemongrass, turmeric, ginger, shallot, and garlic. Blend with lime leaves until finely chopped.
02 - Separate thick coconut cream from top of unshaken can. Reserve remaining liquid.
03 - Simmer coconut cream, add paste, cook 1-2 minutes. Add remaining coconut milk, stock, fish sauce, and sugar.
04 - Add zucchini and beans, simmer 8 minutes until tender.
05 - Add shrimp and tomatoes, cook 3-4 minutes until shrimp turns pink. Stir in basil.
06 - Serve hot with rice and lime wedges.

# Notes:

01 - Lemongrass paste can be made ahead.
02 - Keeps in fridge up to 5 days.
03 - Can substitute lemongrass with citrus zest.

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