Shrimp Coconut Soup with Ginger and Lemongrass

• 1/4 cup chopped fresh lemongrass, tough outer leaves removed
• 2 tablespoons peeled and thinly sliced fresh ginger
• 5 small Thai chiles, stemmed and lightly crushed
• 4 Kaffir lime leaves, crushed
• 3 cups shrimp stock or fish stock
• 1 cup fresh shiitake mushrooms, sliced
• 1/4 cup fresh lemon juice
• 3 tablespoons Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
• 1 pound medium shrimp, peeled and deveined
• 1 1/2 cups coconut milk
• 2 tablespoons finely chopped fresh cilantro
• Salt
• Steamed jasmine rice, accompaniment, recipe follows
• Steamed Jasmine Rice: Khao Suoy
• 2 cups jasmine rice, other long-grain white rice can be substituted
• 3 cups water

1. In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves.
2. Draw up the sides to form a pouch and tie with kitchen twine.
3. In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot.
4. Bring to a boil.
5. Reduce the heat and simmer for 5 minutes.
6. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.
7. Remove from the heat and discard the sachet.
8. Season, to taste, with salt or additional fish sauce.
9. Serve with jasmine rice.
10. In a 2-quart saucepan, combine the rice and water and bring to a boil.
11. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes.
12. Remove from the heat and let sit undisturbed for 10 minutes.
13. Fluff with a fork before serving.

fresh lemongrass, ginger, chiles, lime, shrimp, fresh shiitake mushrooms, lemon juice, nuoc, shrimp, coconut milk, fresh cilantro, salt, jasmine rice, jasmine rice, jasmine rice, water

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-coconut-soup-with-ginger-and-lemongrass-recipe.html (may not work)