Coconut Soup With Shrimp & Bok Choy
The wonderful thing about Thai coconut soup is its velvety richness dancing with aromatic heat, and fresh-tasting add-ins. As in many Southeast Asian dishes, a lively interplay of ingredients and flavors is essential: Fragrant lemongrass, pungent fish sauce, tart citrus juice, and floral ginger blend into a tantalizing, mouthwatering dish.
Ingredients
- 5 tablespoons coconut oil
- 1 pound bok choy stalks sliced ¼ inch thick, leaves cut into 1-inch pieces
- 2 tablespoons grated fresh ginger
- 1 tablespoon Thai red curry paste
- 1 lemongrass stalk trimmed to bottom 6 inches and minced
- 2½ cups chicken broth
- 1 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce
- 1½ pounds extra-large shrimp 21 to 25 per pound, peeled, deveined, tails removed, and cut into ½-inch pieces
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
- ¼ cup fresh cilantro leaves
Instructions
- Heat coconut oil in Dutch oven over medium heat until shimmering. Add bok choy stalks and cook until softened, about 3 minutes. Stir in ginger, curry paste, and lemon-grass and cook until fragrant, about 1 minute. Stir in broth, coconut milk, and fish sauce, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, partially cover, and cook until flavors meld, about 15 minutes.
- Stir in shrimp, return to simmer, and cook until opaque throughout, about 3 minutes. Off heat, stir in bok choy leaves and let sit until wilted, about 2 minutes. Stir in lime juice and sesame oil. Season with salt and pepper to taste. Top individual portions evenly with cilantro before serving.