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Shrimp Coconut Soup With Ginger And Lemongrass

Shrimp Coconut Soup With Ginger And Lemongrass

  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 servings


  • 1/4 cup chopped fresh lemongrass, tough outer leaves removed
  • 2 tablespoons peeled and thinly sliced fresh ginger
  • 5 small Thai chiles, stemmed and lightly crushed
  • 4 Kaffir lime leaves, crushed
  • 3 cups shrimp stock or fish stock
  • 1 cup fresh exotic mushrooms, sliced
  • 3 tablespoons Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups coconut milk
  • 2 tablespoons finely chopped fresh cilantro
  • Salt
  • Cellophane Noodles, cooked according to package instructions


  • In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves. Draw up the sides to form a pouch and tie with kitchen twine.

  • In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.

  • Remove from the heat and discard the sachet. Season, to taste, with salt or additional fish sauce. Serve withthe cellophane noodles.

Recipe Details