1poundshrimpshells and tails removed (shrimp will be used in the soup)
5cupswater
1carrotchopped
2stalks celerychopped
1small onionchopped
1teaspoonblack peppercorns
1garlic cloveminced
1bay leaf
Soup
1tablespooncoconut oilor extra virgin olive oil
2stalks lemongrassbottom third of stalk, tough skin removed and thinly sliced
2garlic clovesminced
½” piece of gingerpeeled and minced
4cupsshrimp stock or premade fish/seafood stock
4green onionswhite part only, cut into 1” pieces
6-7sprigs of cilantrocut into 1” pieces, including stems
1tablespoonfish sauce
1teaspoonsugar
1teaspoonsalt
3limesjuiced and a few wedges for garnish
1poundshrimpshells and tails removed
Instructions
All ingredients ready? Let's begin!
To make the stock:
Heat a large pot with the coconut oil on medium high heat. Add all of the ingredients and toss so that they start to cook but do not become brown. You want them to start to become fragrant and toast a little bit.
Add the water and let the stock simmer for 45 minutes to an hour.
Strain the stock and set aside until you need to use it for the soup.
*You can also make this stock in an Instant Pot on the “broth/stock” setting
To make the soup:
In a large pot, heat the coconut oil with the lemongrass, garlic, and ginger. Cook until it’s fragrant, but not browned.
Add in the remaining ingredients except the shrimp, and bring the stock to a slight simmer for 10-15 minutes.
Add in the shrimp so that they cook completely. The shrimp should be pink and firm.
Season as needed with more lime juice, sugar, and fish sauce.
Ladle the soup into serving bowls and garnish with extra lime wedges.