Cambodian Coconut Shrimp Soup (Print Version)

# Ingredients:

01 - 3 stalks lemongrass.
02 - 3-inch piece fresh turmeric.
03 - 3-inch piece fresh ginger.
04 - 1 shallot.
05 - 4 cloves garlic.
06 - 2 makrut lime leaves (optional).
07 - 14 ounces full-fat coconut milk.
08 - 2 1/2 cups stock (fish, chicken or vegetable).
09 - 1 tablespoon fish sauce.
10 - 1 tablespoon brown sugar.
11 - 3 medium zucchini, chunked.
12 - 8 ounces French green beans, halved.
13 - 1 1/2 cups cherry tomatoes, halved.
14 - 2 pounds shrimp, peeled and deveined.
15 - 1 handful Thai basil leaves.
16 - Cooked rice for serving.
17 - Lime wedges for serving.

# Instructions:

01 - Slice tender parts of lemongrass, turmeric, ginger, shallot and garlic. Blend until finely chopped.
02 - Separate thick coconut cream from top of unshaken can.
03 - Simmer coconut cream with lemongrass paste 1-2 minutes until fragrant.
04 - Add remaining coconut milk, stock, fish sauce and sugar. Bring to simmer.
05 - Add zucchini and beans, cook 8 minutes until tender.
06 - Add shrimp and tomatoes, cook 3-4 minutes until shrimp are pink. Stir in basil.

# Notes:

01 - Paste can be made 1 week ahead.
02 - Keeps 5 days refrigerated.
03 - Can substitute citrus zest for lemongrass.

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