Shrimp in a Coconut, Ginger and Lemongrass Broth

Name: Shrimp in a Coconut, Ginger and Lemongrass Broth
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

www.emerils.com

Indulge in a flavorful Shrimp Broth with coconut, ginger, and lemongrass from Emeril's Kitchen. Perfect for soup lovers!

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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