Shrimp Coconut Soup With Ginger And Lemongrass | Emerils.com

Ingredients

• 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