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Cambodian Coconut Shrimp Soup
Ingredients
  • subheading: For the lemongrass paste:
  • 3 stalks lemongrass (or the zest of 1 lime and 1 lemon, plus additional lime juice to taste)
  • 1 (3-inch) piece fresh turmeric (or substitute 1 tablespoon ground turmeric)
  • 1 (3-inch) piece fresh ginger
  • 1 shallot
  • 4 cloves garlic
  • 2 kaffir lime leaves, finely sliced (optional)
  • subheading: For the soup:
  • 1 can (14-ounce) full-fat coconut milk, do not shake
  • 2 ½ cups flavorful stock (fish, chicken, or vegetable)
  • 1 tablespoon fish sauce, such as Red Boat, plus more as needed
  • 1 tablespoon brown sugar
  • 3 medium zucchini, cut into 1-inch chunks
  • 8 ounces French green beans (haricots verts), trimmed and halved
  • 1 ½ cups (9 ounces) cherry tomatoes, halved
  • Salt, to taste
  • 2 pounds shrimp, peeled and deveined
  • 1 large handful Thai basil leaves
  • subheading: To serve:
  • Cooked rice
  • Lime wedges
Steps
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