Shrimp and Fish in Aromatic Coconut Broth

Serves 6
Time 25 min

Keep some shrimp and fish on hand in the freezer, and you can assemble this spicy, rich soup quickly. Vary the vegetables according to what's in season and what's in your fridge.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    4 cupslow-sodium vegetable broth
    1(12-inch) stalk lemongrass, cut into 3 pieces
    1(4-inch) piece fresh galangal or ginger, thinly sliced
    1 can (14-ounce)coconut milk
    5makrut lime leaves
    1 1/2 teaspoonsfish sauce
    1/2 teaspoonsugar
    2 cupsbroccoli florets
    1carrot, thinly sliced
    5, chopped green onions
    1 poundshrimp, peeled and deveined
    3/4 poundcod or other firm white fish, cut into 1-inch pieces
    Crushed red chile flakes
    Chopped fresh cilantro

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Method

In a large pot, bring vegetable broth to a simmer.

Bruise lemongrass and galangal or ginger with a rolling pin or heavy knife and add to broth. 

Cook, uncovered, for 5 minutes to allow flavors to infuse. 

Stir in coconut milk, lime leaves, fish sauce and sugar. 

Increase heat to high and allow soup to come to a gentle boil.

Stir in broccoli, carrots and green onions and cook for 2 minutes.

Stir in shrimp and fish and cook for an additional 3 minutes, until shrimp and fish are just cooked through and vegetables are tender. Remove from heat.

Remove galangal, lime leaves and lemongrass, then ladle soup into bowls and garnish with chile flakes and cilantro. Serve immediately.

Nutritional Info

Serving Size

Calories

330

Total Fat

18g

Saturated Fat

15g

Cholesterol

170mg

Sodium

610mg

Total Carbohydrate

13g

Dietary Fiber

4g

Total Sugars

7g

Protein

29g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.