Vietnamese-Style Shrimp Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 stalk lemongrass, thinly sliced
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 6 cups chicken broth
• 1 (14-ounce) can coconut milk
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• Lime wedges, for garnish

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the lemongrass, ginger, coriander, chili flakes, and turmeric and cook, stirring, for 1 minute.
3. Add the chicken broth and coconut milk and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the shrimp and cook until just cooked through, about 3 minutes.
5. Stir in the fish sauce, lime juice, and cilantro and season with salt and pepper, to taste.
6. Ladle the soup into bowls and garnish with lime wedges.

Interesting Facts

• Lemongrass adds a citrusy and herbaceous flavor to the soup.
• You can substitute shrimp with any other type of seafood, such as fish or squid.
• This soup is gluten-free and dairy-free.