Easy Cambodian Coconut Shrimp Soup (Print version)

Creamy coconut shrimp soup with lemongrass, turmeric, lime, basil, and tender vegetables in a quick Khmer-inspired broth.

# Ingredients:

For the aromatic paste

01 - 2 stalks lemongrass, tender pale centers thinly sliced
02 - 1 tablespoon chopped fresh turmeric, or 1 teaspoon ground turmeric
03 - 1 tablespoon chopped fresh ginger or galangal
04 - 1 medium shallot, chopped
05 - 3 cloves garlic, chopped
06 - 2 makrut lime leaves, center ribs removed, thinly sliced

For the soup

07 - 1 tablespoon neutral oil
08 - 1 can (13.5 oz / 400 ml) full-fat coconut milk, unshaken if possible
09 - 3 cups (720 ml) chicken, seafood, or vegetable stock
10 - 1 tablespoon fish sauce, plus more to taste
11 - 1 teaspoon brown sugar or palm sugar
12 - 1 teaspoon chile paste or sambal, optional
13 - 8 oz (225 g) green beans, trimmed and cut into 2-inch pieces
14 - 1 cup (150 g) cherry tomatoes, halved
15 - 1 lb (450 g) large shrimp, peeled and deveined
16 - 1 tablespoon fresh lime juice, plus wedges for serving
17 - 1/2 cup fresh Thai basil or sweet basil leaves
18 - Cooked jasmine rice, for serving

# Instructions:

01 - Blend or pound the lemongrass, turmeric, ginger or galangal, shallot, garlic, and makrut lime leaves until finely chopped. Add 1 tablespoon coconut milk if needed to help the blender move.
02 - Heat the oil in a large pot over medium heat. Spoon in the thick coconut cream from the top of the can, if separated, then add the paste and cook for 2 minutes, stirring often.
03 - Pour in the remaining coconut milk and stock. Stir in fish sauce, brown sugar, and chile paste if using. Bring to a gentle simmer and cook for 5 minutes.
04 - Add the green beans and simmer for 5-6 minutes until crisp-tender. Stir in the tomatoes and cook for 1 minute.
05 - Add the shrimp and simmer gently for 2-3 minutes, until pink, curled, and opaque. Do not boil hard.
06 - Turn off the heat. Stir in lime juice and basil, then taste and adjust with more fish sauce or lime. Serve hot with jasmine rice and lime wedges.

# Good to know:

01 - Best served right after the shrimp are cooked.
02 - The broth and vegetables can be made ahead, then reheated before adding shrimp.
03 - Use full-fat coconut milk for the creamiest texture.

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