Shrimp and Fish in Aromatic Coconut Broth

Shrimp and Fish in Aromatic Coconut Broth

Serves 6

Keep some shrimp and fish on hand in the freezer, and you can assemble this spicy, rich soup quickly. Vary the vegetables according to what's in season and what's in your fridge.

Ingredients: 
  • 4 cups vegetable broth
  • 1 (12-inch) stalk lemongrass, cut into 3 pieces
  • 1 (4-inch) piece galangal or ginger, thinly sliced
  • 1 (14-ounce) can coconut milk
  • 5 kaffir lime leaves
  • 1 1/2 teaspoon fish sauce
  • 1/2 teaspoon teaspoon sugar
  • 2 cups broccoli florets
  • 1 medium carrot, thinly sliced
  • 5 green onions, chopped
  • 1 pound shrimp, peeled and deveined
  • 3/4 pound cod or other firm white fish, cut into 1-inch pieces
  • Crushed red pepper flakes
  • Chopped cilantro
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Method: 

In a soup pot, bring vegetable broth to a simmer. Bruise lemongrass and galangal or ginger with a rolling pin or heavy knife and add to broth. Cook, uncovered, for 5 minutes to allow flavors to infuse. Stir in coconut milk, lime leaves, fish sauce and sugar. Increase heat to high and allow soup to come to a gentle boil. Stir in broccoli, carrots and green onions and cook for 2 minutes. Stir in shrimp and fish and cook for an additional 3 minutes, until shrimp and fish are just cooked through and vegetables are tender. Take from heat. Remove galangal, lime leaves and lemongrass, then ladle soup into bowls and garnish with pepper flakes and cilantro. Serve immediately.

Nutritional Info: 
Per Serving:330 calories (170 from fat), 18g total fat, 15g saturated fat, 170mg cholesterol, 610mg sodium, 13g carbohydrate (4g dietary fiber, 7g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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