Lemongrass Soup with Shrimp and Young Coconut

Name: Lemongrass Soup with Shrimp and Young Coconut
Prep time: 20 min
Total time: 55 min

September 28, 2024

Prep 20 min Total 55 min

Lemongrass Soup with Shrimp and Young Coconut © kvalifood.com

A rich version of tom yum - the “nam kon” (thick broth) style that uses coconut milk instead of the more common clear broth. Young coconut water adds fragrant sweetness and the coconut meat gives it body, rounding out the lime’s acidity. This is tom yum’s richer, more velvety sibling.

Ingredients

Serves 4

350 g shrimp, shell-on, head-on if possible
1 Tbsp vegetable oil
6 dl water
3 ½ dl coconut water 100% (pre-packaged, (or from 2 fresh young coconuts))
2 ¼ dl young coconut meat, canned (or from fresh young coconuts)(see notes)
1 ¾ dl coconut milk
2 stalks lemongrass, bottom half only, smashed and cut into 5 cm pieces
5 slices galangal, sliced into thin rounds
4-5 kaffir lime leaves, torn into chunks
3-4 Thai chilies, minced for more heat, crushed for less
3 Tbsp fish sauce
2-3 Tbsp Thai chili paste (nam prik pao)
60 ml lime juice
Cilantro, for garnish
Jasmine rice, for serving (optional)

Directions

Peel and devein the shrimp, keeping the heads and shells. Heat the oil in a medium pot over medium-high heat. Saute the shrimp heads and shells until browned bits form on the bottom of the pot. Add the water and scrape the bottom to release those browned bits. Let this stock simmer gently for 20-30 minutes while you prep the remaining ingredients.

If using fresh young coconuts, open them and measure out 1 1/2 cups of coconut water. Scrape out the meat with a spoon and cut it into roughly 1x2-inch strips. If you end up with less than 1 cup of meat, supplement with canned coconut meat.

Strain the shrimp stock and measure out 1 3/4 cups. Return it to the pot. If you are short, add water to make up the difference. If you have too much, reduce it or save the extra for another use.

Bring the stock to a boil over medium-high heat. Add the coconut water, coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai chilies. Simmer for 3-5 minutes to let the aromatics infuse. The lemongrass, galangal, and kaffir lime leaves are traditionally left in the soup but are not meant to be eaten - remove them now or let your guests know.

In a small bowl, combine the fish sauce and Thai chili paste. Stir to loosen the paste, then pour into the soup. Add the shrimp and coconut meat. Cook just until the shrimp are done, a couple of minutes.

Remove from the heat and stir in the lime juice. Taste and adjust seasoning. Garnish with cilantro. Serve on its own, over rice, or with rice on the side.

Notes

Fresh young coconuts can sometimes have very little meat inside. Keep canned coconut meat on hand as a backup. Oyster mushrooms also work as a substitute for coconut meat.
If you cannot find shell-on shrimp, use a good chicken stock instead of making shrimp stock from water.
Head-on shrimp are common at Asian markets and fish markets. If you manage to get them, you can reserve a few heads for a dramatic garnish.