Uploaded March 2018 | Updated September 2026, 2 weeks ago
This Shrimp Soup is creamy from using coconut milk, along with ginger, lemongrass, garlic and leeks. You must make this, you will love it.
Ingredients:
Three 14 ounce cans coconut milk (1200ml total)
4 stalks lemongrass
1/4 cup celery
1 Tablespoon chopped garlic
1/4 cup fresh grated ginger
1/4 cup chopped cilantro
1 cup white wine or vermouth
6 or 7 Tablespoons lemon juice
1 Tablespoon coconut oil or cooking oil
2 cups chopped leeks or 1/2 cup chopped shallots or green onions
1/2 cup chopped carrot
1 teaspoon salt
1 teaspoon white pepper
16 ounces uncooked shrimp
1/4 cup loosely packed Thai Basil or regular basil
2 Tablespoons chopped garlic chives or regular chives
Take your lemongrass and cut the bottom off and use 5 or 6 inches of the lemongrass. Remove any dirty outer layers, wash off and hit them with a meat mallet to bruise them open.
Grate your ginger (peeled or unpeeled) on the small holes of a cheese grater. You will need a larger piece of ginger than you think, so get a good sized piece.
2 Leeks will give you around 2 cups of sliced leek rings. Be sure to soak the cut leeks in a bowl of cold water or in your sink for a few minutes to remove and sand or dirt.
This was the first time I used Aroy-D Coconut Milk, I like it much better than the brand that I used to buy.
Empty your 3 cans of coconut milk into a large sauce pan.
Add the lemongrass, celery, ginger, garlic, cilantro, vermouth and lemon juice.
Simmer this for 35 minutes.
In another pot, saute the leeks, carrots, salt and pepper until soft.
Strain the cooked coconut milk into the leeks and carrots.
Simmer this 5 minutes.
Add your basil and shrimp.
Simmer this for 5 minutes.
Add your garlic chives, turn off the heat and allow to sit for 5 minutes, then you are ready to serve.
If you do not want the great taste of vermouth or white wine in this recipe, then there is no substitution, just leave it out. You will just miss out on the flavor. I am sure it will still taste fine.
Vermouth is a fortified wine that does not require refrigeration and will keep for years.
If you reheat this soup at a later time, the shrimp will become like chewy fish. If you have leftover, it is best to add new fresh shrimp just before serving.
Thank you for watching!
Music from YouTube Audio
Song used: Blue Danube by Strauss
This Shrimp Soup is creamy from using coconut milk, along with ginger, lemongrass, garlic and leeks. You must make this, you will love it.
Ingredients:
Three 14 ounce cans coconut milk (1200ml total)
4 stalks lemongrass
1/4 cup celery
1 Tablespoon chopped garlic
1/4 cup fresh grated ginger
1/4 cup chopped cilantro
1 cup white wine or vermouth
6 or 7 Tablespoons lemon juice
1 Tablespoon coconut oil or cooking oil
2 cups chopped leeks or 1/2 cup chopped shallots or green onions
1/2 cup chopped carrot
1 teaspoon salt
1 teaspoon white pepper
16 ounces uncooked shrimp
1/4 cup loosely packed Thai Basil or regular basil
2 Tablespoons chopped garlic chives or regular chives
Take your lemongrass and cut the bottom off and use 5 or 6 inches of the lemongrass. Remove any dirty outer layers, wash off and hit them with a meat mallet to bruise them open.
Grate your ginger (peeled or unpeeled) on the small holes of a cheese grater. You will need a larger piece of ginger than you think, so get a good sized piece.
2 Leeks will give you around 2 cups of sliced leek rings. Be sure to soak the cut leeks in a bowl of cold water or in your sink for a few minutes to remove and sand or dirt.
This was the first time I used Aroy-D Coconut Milk, I like it much better than the brand that I used to buy.
Empty your 3 cans of coconut milk into a large sauce pan.
Add the lemongrass, celery, ginger, garlic, cilantro, vermouth and lemon juice.
Simmer this for 35 minutes.
In another pot, saute the leeks, carrots, salt and pepper until soft.
Strain the cooked coconut milk into the leeks and carrots.
Simmer this 5 minutes.
Add your basil and shrimp.
Simmer this for 5 minutes.
Add your garlic chives, turn off the heat and allow to sit for 5 minutes, then you are ready to serve.
If you do not want the great taste of vermouth or white wine in this recipe, then there is no substitution, just leave it out. You will just miss out on the flavor. I am sure it will still taste fine.
Vermouth is a fortified wine that does not require refrigeration and will keep for years.
If you reheat this soup at a later time, the shrimp will become like chewy fish. If you have leftover, it is best to add new fresh shrimp just before serving.
Thank you for watching!
Music from YouTube Audio
Song used: Blue Danube by Strauss
