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Shrimp Soup

  • Yield: 6 to 8 servings


  • 1 1/2 quarts shrimp stock
  • 1 cup coconut milk
  • 4 red bliss potatoes, diced
  • 2 ears of corn, kernels cut, cobs reserved
  • 2 stalks lemongrass, cut in 1/2-inch pieces
  • 1 tablespoon crushed red pepper
  • 1/2 pound shrimp, tails removed, split lengthwise
  • 3 tablespoons chopped cilantro
  • 2 tablespoons sliced scallions
  • Salt and pepper


  • In a large soup pot combine stock, coconut milk, potatoes, corn kernels and cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25 minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and scallions; adjust seasonings. Simmer until shrimp turn pink, about 5 minutes.