Cambodian Coconut Shrimp Soup
282kcal
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
Method
- 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.
Nutrition
Serving1gCalories282kcalCarbohydrates10gProtein26gFat18gSaturated Fat14gCholesterol216mgSodium930mgPotassium312mgFiber2gSugar4g