Cambodian Coconut Shrimp Soup

Looking for a new Southeast Asian recipe to add to your regular rotation? Want to mix it up a bit from the usual red and yellow Thai curries with chicken and pork? Try out this Cambodian Coconut Shrimp soup for a bit of a twist on your favorite flavor profiles. Lemongrass, ginger, turmeric, kefir lime leaves, and a host of other authentic Cambodian flavorings come together to bathe delicate shrimp in a warm bath of delicious, bright flavor. You’ll love it!

Key Takeaways:

  • Fresh is key to this recipe. While you may not be able to get still live shrimp, everything else can be bought fresh.
  • Cambodian food will feel like Thai food but should be less hot and have more subtle flavors overall.
  • It’s a quick meal but takes multiple steps and items to make it properly. Keep that in mind.

“Lemongrass looks like a long, thick shoot and turmeric looks like a smaller, more orange-hued version of ginger.”

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