Cambodian Coconut Shrimp Soup

Ingredients

• 3 stalks lemongrass
• 1 piece fresh turmeric
• 1 piece fresh ginger
• 1 shallot
• 4 cloves garlic
• 2 makrut lime leaves, finely sliced, optional
• 1 can full-fat coconut milk, do not shake
• 2 1/2 cups flavorful stock
• 1 tablespoon fish sauce, such as Red Boat, plus more as needed
• 1 tablespoon brown sugar
• 3 medium zucchini, cut into 1-inch chunks
• 8 ounces French green beans, trimmed and halved
• 1 1/2 cups cherry tomatoes, halved
• Salt, to taste
• 2 pounds shrimp, peeled and deveined
• 1 large handful Thai basil leaves
• Cooked rice
• Lime wedges

Directions

1. Pull off and discard the tough, fibrous outer layer from the top of the lemongrass stalks, so you’re left with the paler, more tender centers. Thinly slice that tender lemongrass. Peel the turmeric, ginger, shallot, and garlic, then slice those as well.
2. Add the lemongrass, turmeric, ginger, shallot, garlic, and lime leaves to a blender or food processor. Pulse or blend until everything is very finely chopped, stopping to scrape down the sides as needed. Set the paste aside.
3. If you want to get ahead, you can make this paste in advance and keep it in the refrigerator for up to a week. When you’re ready to cook, do not shake the can of coconut milk. Open it from the top and look for the thick coconut cream sitting above the thinner liquid. Spoon the cream into a stock pot, keeping the watery coconut milk in the can for later.
4. If the coconut milk hasn’t separated into a distinct cream layer, no problem — just use the whole can at once. Set the stock pot over medium-high heat and bring the coconut cream to a simmer. Stir in the lemongrass paste and cook for 1 to 2 minutes, stirring, until the mixture thickens and smells wonderful.
5. Pour in the remaining coconut milk from the can, then add the stock, fish sauce, and brown sugar. Bring everything back to a simmer.
6. Add the zucchini and green beans to the soup. Let them simmer for about 8 minutes, just until the vegetables are barely tender.
7. Stir in the shrimp and tomatoes, and cook for 3 to 4 minutes, until the shrimp are pink and opaque. Add the basil leaves. Taste the soup, then adjust with additional salt, fish sauce, or brown sugar to taste.
8. Ladle the soup into bowls and serve with rice and lime wedges. Leftovers will keep in the refrigerator for about 5 days.