Description
A coconut-based tom yum soup perfectly balanced with lemongrass, chilis, ginger, and lime. The spices and herbs in this soup pair nicely with the delicate sweet flavor of Wild Mexican Shrimp. This soup is also so quick to make, you can have an impressive meal in minutes.Summary
Cienna Wild Mexican Shrimp – Brown Raw Shell-On
Cienna Wild Mexican Shrimp – Brown Raw Shell-On
https://www.aquastar.com/shop/cienna-wild-mexican-shrimp-brown-raw-shell-on/
Recipe Level
Easy
Cooking Time
0:30
Servings
4
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 12 oz. U-15 Mexican shrimp, peeled and deveined
- 3 sticks lemongrass, remove top woody portions and outer layer
- ¼ cup ginger, peeled
- 1 shallot, peeled
- 4 cloves garlic
- 1 Fresno chili or 2 bird’s eye chilis
- 3 Tbsp coconut oil
- 3 kaffir lime leaves
- 2 tomatoes, diced
- 2 cups vegetable stock
- 1 cup coconut milk
- 2 Tbsp soy sauce
- 2 tsp brown sugar
- 1 Tbsp fish sauce
- ¼ cup lime juice
- Salt to taste
- ½ cup Thai basil
- 1 lime, cut into wedges
To make
Instructions
Roughly chop the lemongrass, ginger, shallot, garlic and chili and sauté in the coconut oil until fragrant.Add the kaffir lime leaves, tomatoes, vegetable stock, coconut milk, soy sauce, brown sugar, fish sauce and lime juice.
Bring to a boil and add the shrimp, once the shrimp are cooked season the soup with salt to taste.
Garnish with fresh Thai basil and a wedge of lime. Serve and enjoy!
