This Thai-inspired coconut soup is scented with lemongrass and lime leaves and filled with plump shrimp and silky mushrooms.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: tree nuts, crustacean shellfish.
What You Get
Peeled, deveined shrimp (see note)
Makrut lime leaves
What You'll Need
Fish sauce or soy sauce
Remove any tough outer layers from the lemongrass and use the side of your knife to lightly crush the stalks. Cut the lemongrass into 1-inch lengths. Pick the cilantro leaves and toss the stems. Drain the shrimp.
In a pot over high heat, combine the chicken broth, lemongrass, and 10 lime leaves. Bring to a simmer, turn down the heat to maintain, and cook until the flavors come together, about 10 minutes. Using a slotted spoon, remove and discard the lemongrass and lime leaves.
Add the mushrooms and simmer until soft, 3 minutes. Add the shrimp and simmer until bright pink and tightly furled, 3 minutes. Turn down the heat, and stir in the coconut milk, the juice of 1 lime, 2 tablespoons fish sauce, and 2 teaspoons sugar. Season to taste with more fish sauce, if necessary.
Cut the remaining lime into wedges for serving. Ladle the soup into bowls and scatter with the cilantro leaves. Serve warm, with the lime wedges for squeezing.