Shrimp & Coconut Soup

Shrimp & Coconut Soup

1 tablespoon coconut oil

2 shallots, minced

1 inch knob of ginger, peeled and grated on a microplane

1 lemongrass stalk, out leaves removed and discarded, inner core finely chopped

2 ounces red curry paste

1 can coconut milk, well shaken (Chaokoh brand is my favorite)

3 cups chicken stock (or if you have shrimp base or broth at home, use it instead for an even richer flavor)

1 pint shitake mushrooms, stemmed, sliced thin

1 pound 21/25 or 16/20 shrimp (I love Royal Red or Key West pink)

nuoc cham, as desired (recipe below)

Cilantro leaves and tender stems, roughly chopped

Basil leaves, roughly chopped

Mint leaves, roughly chopped

For serving

steamed jasmine rice

Heat the coconut oil in a large Dutch Oven or pot. Add the shallots, ginger, lemongrass and curry paste. Cook, stirring frequently, over low heat until fragrant. Add the coconut milk, bring the mixture to a boil and reduce to a simmer. Add chicken stock and the shitake mushrooms. Bring the mixture to a simmer and cook for 20 minutes to let flavor develop. Add the shrimp and as much nuoc cham. Stir in as much cilantro, mint and basil as desired.

For the nuoc cham:

¼ cup fish sauce

½ lime juice, freshly squeezed

¼ cup water

2 tablespoon palm sugar, grated

1 habanero chili, cut in half

1 garlic clove, smashed with the side of a knife

Whisk together the fish sauce, lime juice, water and palm sugar until the sugar dissolves. Add the habanero chili and garlic clove. Set aside until ready to use. Store any remaining nuoc cham in the refrigerator. This will keep for days and only gets better with time.