Rich Coconut Shrimp Soup (Print Version)

# Ingredients:

01 - 3 medium zucchini.
02 - 2 makrut lime leaves, optional.
03 - 1 tablespoon fish sauce.
04 - 3 stalks lemongrass.
05 - 8 ounces green beans (French variety).
06 - 3-inch piece of turmeric, fresh.
07 - 1 shallot, peeled.
08 - 4 peeled garlic cloves.
09 - 14 oz can of full-fat coconut cream.
10 - 2 1/2 cups of stock (vegetable, fish, or chicken).
11 - 3-inch piece of fresh ginger.
12 - 1 tablespoon brown sugar.
13 - 2 pounds of shrimp, deveined and peeled.
14 - A big handful of Thai basil leaves.
15 - 1 1/2 cups cherry tomatoes.

# Instructions:

01 - Chop lemongrass, turmeric, ginger, shallot, and garlic into pieces. Toss in lime leaves and blitz until smooth.
02 - Spoon out the creamy top of your coconut milk and save the rest of the liquid in the can.
03 - Warm coconut cream and paste for 1–2 minutes to bring out the flavor. Pour in stock, sugar, fish sauce, and the leftover coconut milk.
04 - Toss in zucchini and green beans to the pot. Let them cook for 8 minutes until soft.
05 - Add the shrimp and tomatoes, cooking just 3-4 minutes till the shrimp turns pink. Mix in basil leaves at the end.
06 - Best served warm with lime wedges and some rice on the side.

# Notes:

01 - Make lemongrass paste in advance if you'd like.
02 - Stays fresh in fridge for about 5 days.
03 - Skip lemongrass by using citrus zest as a substitute.

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