Thai Coconut Shrimp
with Lemongrass Soup
Ingredients
8 oz. Shrimp
2 oz. Shiitake Mushrooms
¼ Lime
2 oz. Snow/Sugar Peas
1 Carrot
0.8 oz. Ginger
10 grams Fresh Lemongrass
1 C. Chicken Broth
½ C. Jasmine Rice
1 Sugar Packet
1/2 Tbsp. Red Curry Paste
1 (13.5 oz) Can Coconut Milk
¾ Tbsp. Fish Sauce
Instructions
Prepare Your Ingredients
Wash and dry your produce.
Grate the ginger to make about 2 tsp.
Discard loose outer layers from the lemongrass, then use the flat side of your knife to lightly crush it.
Remove and discard mushroom stalks, and thinly slice the caps.
Peel the carrot and slice into ¼“ rounds (use half if large).
Trim the ends off of the snow/sugar peas, and cut in half.
Mix the coconut milk we’ll, until smooth.
Pat the shrimp dry and season with a little salt & pepper.
Start the Soup
Heat ½ Tbsp olive oil in a medium pot over medium heat.
Add the ginger, lemongrass stalk, and ½ the curry paste (more for spicier); stir constantly for 1 minute.
Add the chicken broth, carrots, fish sauce, and ¾ of the sugar.
Bring to a boil, then lower heat and simmer for 10 minutes, uncovered, stirring occasionally.
Cook the Rice
Bring 1 cup of salted water to a boil over high heat.
Stir in the rice and 1 tsp. olive oil.
Turn down the heat to low, cover and allow to simmer for 15-17 minutes.
Finish the Soup and Cook the Shrimp
Increase soup’s heat to medium-high.
Add the coconut milk, snow/sugar peas, and the mushrooms.
Bring to a simmer, and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. Add the shrimp and cook until just turning pink,
about 5 minutes.
Plating
Remove and discard the lemongrass stalk.
Divide the soup between your bowls.
Squeeze in the juice of ¼ lime.
Serve the rice in the soup or in a small bowl on the side. Enjoy!
Ingredients
8 oz. Shrimp
2 oz. Shiitake Mushrooms
¼ Lime
2 oz. Snow/Sugar Peas
1 Carrot
0.8 oz. Ginger
10 grams Fresh Lemongrass
1 C. Chicken Broth
½ C. Jasmine Rice
1 Sugar Packet
1/2 Tbsp. Red Curry Paste
1 (13.5 oz) Can Coconut Milk
¾ Tbsp. Fish Sauce
Pat dry and season with salt and pepper. Heat 1/2 Tbsp. olive oil over medium heat and cook 3-4 minutes per side. Keep warm until soup is almost ready, then cut into bite-sized pieces and add to the soup when you would normally add the shrimp.
Mahi-Mahi
Pat the dry with paper towels and season on both sides with salt and pepper to taste. Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork. Keep warm until soup is almost ready, then flake with a fork into bite-sized pieces and add to the soup when you would normally add the shrimp.
Pork Chop
Pat dry with paper towels and season with salt and pepper. Heat 1/2 Tbsp. olive oil in a large pan over medium-high heat. Cook 2-3 minutes per side or until internal temp of 140° F is reached.
Vegan Shrimp
Follow instructions as for regular shrimp but reduce cook time from 5 minutes to 2-3 minutes.
Tofu
Pat dry with paper towels and cut into bite-sized cubes. Heat 1/2 Tbsp. Olive oil in a non-stick pan over medium high heat. Add tofu to pan and brown on each side tossing occasionally for about 15 minutes.
Use a spoon to peel your ginger before grating.
"Healthy, cost-friendly, fresh from local farms is why Chef Ami scores a 10"
Try the #1 Local Meal Kit!Why Cook with Chef Ami?
Farm Fresh
Hand-selected from local farms to your door in under 24 hrs.
Giving Back
3 meals purchased = 3 meals donated
No waste
We pick up, clean & reuse our packaging each week.
