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Cambodian Coconut Soup with Shrimp recipe

Cambodian Coconut Shrimp Soup

Cambodian Coconut Soup with Shrimp recipe is a healthy and delicious Cambodian dish.
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Cambodian, SE Asian
Keyword: Cambodian Coconut Shrimp Soup Recipe
Servings: 8 People
Calories: 282 kcal
Cambodian Coconut Soup with Shrimp recipe

Equipment

  • Large Saucepan
  • Cutting board
  • knife

Ingredients

  • 2 lbs large shrimp, peeled and deveined
  • 2 cups coconut milk
  • 2 stalks lemongrass, bruised and chopped
  • 2 kaffir lime leaves
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tsp turmeric powder
  • 2 tbsp oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • salt, to taste
  • steamed rice, for serving

Instructions

  • In a large saucepan, heat the oil over medium heat. Add the red curry paste, lemongrass, kaffir lime leaves, and turmeric powder and cook until fragrant, about 2 minutes.
  • Add the coconut milk, fish sauce, and sugar to the saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes.
  • Add the shrimp and red and green bell peppers to the saucepan and continue to simmer for another 5-7 minutes, or until the shrimp are fully cooked and the sauce has thickened.
  • Serve the Cambodian Coconut Shrimp Soup over steamed rice.

Notes

Tips and Tricks

 
Bruise the lemongrass stalks before chopping to release more flavor.
Use full-fat coconut milk for a creamier texture.
Add more or less red curry paste based on your desired level of spice.
Let the sauce simmer until it has thickened to your desired consistency.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 10g | Protein: 26g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 216mg | Sodium: 930mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g
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