Lemongrass-Coconut Shrimp
The amount of shrimp can be adjusted to how many you are serving.
Ingredients
- 1 tbsp coconut oil
- 1/2 cup diced onions
- 4 cloves of garlic, crushed
- 4 cups low-sodium chicken stock
- 1 14- ounce can coconut milk
- 2 sticks, lemongrass, broken in half
- 1 bell pepper, cut into bite-sized slices
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- bundle of basil leaves, tied together
- 1 serrano, chopped
- 1/4 tsp red chili flakes, optional
- 1 ½ to 2 lbs shrimp
- 1 tbsp fish sauce
- 3 tbsp lime fresh lime juice
- chopped fresh cilantro, for topping
- torn fresh basil, for topping
- lime wedges, for serving
- cooked rice or rice noodles, for serving
Instructions
- In a large saucepan, melt the oil over medium heat. Add the onions and garlic cloves and cook for 8 minutes. Add the chicken stock, coconut milk, lemongrass, bell pepper, ginger, salt and bundle of basil leaves. Simmer for 15 minutes.
- Add the serrano, chili flakes, shrimp, fish sauce and lime juice. Simmer until the shrimp is cooked, about 6 to 8 minutes. Ladle the shrimp and sauce into soup bowls. Top with chopped cilantro and fresh basil leaves. Serve with rice or rice noodles and lime wedges
