Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 1 stalk of lemongrass, sliced thinly
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp. of ginger, minced
- 1 tbsp. of fish sauce
- 1 tbsp. of soy sauce
- 1 tbsp. of brown sugar
- 1 tbsp. of vegetable oil
- 4 cups of chicken broth
- 1 cup of coconut milk
- 1 cup of cornstarch
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the shrimp, lemongrass, onion, garlic, ginger, fish sauce, soy sauce, and brown sugar. Mix well and let it marinate for at least 30 minutes.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the shrimp mixture and cook until the shrimp turns pink, about 3-5 minutes.
3. Add the chicken broth and coconut milk to the pot. Bring to a boil.
4. In a separate bowl, whisk together the cornstarch and 1 cup of water until smooth. Slowly pour the cornstarch mixture into the pot, stirring constantly.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until it thickens.
6. Season with salt and pepper to taste.
7. Serve hot and garnish with chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the shrimp mixture, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
Protein: 30g
Sodium: 1300mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Shrimp can be substituted with chicken or tofu.
Variations:
- Add vegetables such as carrots, mushrooms, or bok choy to the soup.
- Use different types of seafood such as scallops or crab.
- Make it spicier by adding chili flakes or sriracha sauce.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use fresh lemongrass for the best flavor.
- Adjust the amount of cornstarch depending on how thick you want the soup to be.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
- Asian-inspired salad with sesame dressing
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, add more cornstarch.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Lâpa is a traditional dish from Laos, made with sticky rice and meat or fish.
Flavor profiles:
This soup has a savory and slightly sweet flavor with a hint of lemongrass.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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Region: Thai