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Ingredients Jump to Instructions ↓

  1. 1 1/2 Shrimp stock

  2. 1 cup 237ml Coconut milk

  3. 4 Red bliss potatoes - diced

  4. 2 Corn ears - kernels cut,

  5. And the cobs reserved

  6. 2 Lemongrass stalks - cut 1/2" pieces

  7. 1 tablespoon 15ml Crushed red pepper

  8. 1/2 lb 227g / 8oz Shrimp - tails removed,

  9. Split lengthwise

  10. 3 tablespoons 45ml Chopped cilantro

  11. 2 tablespoons 30ml Sliced scallions

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a large soup pot combine stock, coconut milk, potatoes, corn kernels and cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25 minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and scallions; adjust seasonings. Simmer until shrimp turn pink, about 5 minutes.

  2. This recipe yields 6 to 8 servings.

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