SHRIMP &
SUGAR SNAP
COCONUT MILK SOUP
WITH CILANTRO,
BASIL & DILL
Mushrooms, shrimp,
and snap peas make
this a satisfying
meal.SHRIMP & SUGAR SNAP COCONUT MILK SOUP WITH
CILANTRO, BASIL & DILL
This play on the popular Thai tom yum soup is loaded with extra greenery for fresh spring fl avor.
> 2 tbsp fi sh sauce
> 1 tsp sugar in the raw
> 1½ cups packed cilantro, cut in 5cm lengths
> ½ cup packed basil, torn if large
> ¼ cup packed dill sprigs- Using the dull edge of a heavy knife, gently
smash the ginger and lemongrass. Transfer to
a large pot. Using a vegetable peeler, remove
the zest from the limes and add to the pot.
Squeeze ¼ cup juice from the limes and
reserve. Add the broth to the pot; bring to a
boil over high heat, then reduce the heat to
simmer for 15 minutes.
START TO FINISH: 30 MINUTES
SERVES: 4
5 thin slices fresh ginger
2 lemongrass stalks, trimmed and
cut into 10cm lengths
2 limes
950ml reduced-sodium chicken
or vegetable broth
230g oyster mushrooms, trimmed
1 can (380g) coconut milk
230g medium shrimp, peeled and
deveined
170g sugar snap peas
- With a slotted spoon, remove and
discard the solids. Add the mushrooms
and cook until tender, about 5 minutes.
Add the coconut milk and bring to a
bare simmer. - Add the shrimp, snap peas, fi sh
sauce, and sugar. Cook, stirring, until
the shrimp are just cooked through,
1 to 2 minutes. Reserve some herbs
for garnish, then stir in the rest, along
with the lime juice. Serve immediately,
garnished with the reserved herbs.