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Shrimp In A Coconut, Ginger And Lemongrass Broth

  • Yield: 4 to 6 servings (about 2 quarts)


  • 1 quart shrimp or fish stock
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 1 stalk lemon grass, finely sliced crosswise
  • 1/4 cup julienned ginger
  • 6 kaffir lime leaves, julienned
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 tablespoons Thai hot chili sauce (sriracha)
  • 3 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 14-ounce can unsweetened coconut milk
  • 1 teaspoon salt
  • 1 pound small peeled shrimp
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced green onions


  • Place all of the ingredients except shrimp, cilantro and green onions in a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Strain and return to the pot. Bring to a boil, add the shrimp and cook until the shrimp are firm and pink, 3 to 4 minutes. Stir in the cilantro and green onions, and serve.