Shrimp and Fish in Aromatic Coconut Broth
Serves 6
Time 25 min
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.
Special Diets:
Ingredients
- 4 cups low-sodium vegetable broth
- 1 (12-inch) stalk lemongrass, cut into 3 pieces
- 1 (4-inch) piece fresh galangal or ginger, thinly sliced
- 1 (14.0-ounce) can coconut milk
- 5 makrut lime leaves
- 1 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 5 , chopped green onions
- 1 pound shrimp, peeled and deveined
- 3/4 pound cod or other firm white fish, cut into 1-inch pieces
- Crushed red chile flakes
- Chopped fresh cilantro
Method
In a large 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. Remove from heat.
Remove galangal, lime leaves and lemongrass, then ladle soup into bowls and garnish with chile 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 carbohydrates (4g dietary fiber, 7g sugar), 29g protein.
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.
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Ingredients
- 4 cups low-sodium vegetable broth
- 1 (12-inch) stalk lemongrass, cut into 3 pieces
- 1 (4-inch) piece fresh galangal or ginger, thinly sliced
- 1 (14.0-ounce) can coconut milk
- 5 makrut lime leaves
- 1 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 5 , chopped green onions
- 1 pound shrimp, peeled and deveined
- 3/4 pound cod or other firm white fish, cut into 1-inch pieces
- Crushed red chile flakes
- Chopped fresh cilantro