Shrimp in a Coconut, Ginger and Lemongrass Broth | Emerils.com

Ingredients

• 1 quart shrimp or fish stock
• 1 tablespoon minced garlic
• 2 tablespoons minced shallots
• 1 stalk lemon grass, finely sliced crosswise
• 1/4 cup julienned ginger
• 6 kaffir lime leaves, julienned or a combination of 6 teaspoons finely grated lime zest and 3 teaspooons finely grated lemon zest
• 2 tablespoons Thai fish sauce (nam pla)
• 2 tablespoons Thai hot chili sauce (sriracha)
• 3 tablespoons light brown sugar
• 2 tablespoons fresh lime juice
• 1 14-ounce can unsweetened coconut milk
• 1 teaspoon salt
• 1 pound small peeled shrimp
• 1/4 cup chopped cilantro
• 2 tablespoons minced green onions