Coconut Fish Stew With Basil and Lemongrass
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable oil
- 2shallots, thinly sliced
- 1small garlic clove, minced
- 2½cups chicken stock
- 113.5-ounce can coconut milk
- 1lemongrass stalk, finely chopped
- 1jalapeño pepper, seeded, if desired, and thinly sliced
- 2tablespoons rice vinegar
- 1tablespoon fish sauce
- 1tablespoon light brown sugar
- ¾teaspoon salt
- Finely grated zest of 1 lime
- ¾pound snapper or other firm fish (cut into 1½-inch chunks), peeled shrimp, scallops or a combination
- 2tablespoons chopped cilantro
- 2tablespoons chopped fresh basil
- Fresh lime juice, to taste
- Cooked rice, for serving (optional)
Nutritional analysis per serving (2 servings)
884 calories; 53 grams fat; 38 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 37 grams protein; 2119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
- Step 2
Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it’s more soup than stew.)
Private Notes
Comments
If you make this with shrimp, clean the shrimp, boil the shells in 3 cups water for 20 minutes, strain and use that as your stock. It's amazing what flavor you get from shrimp shells....just learned this after throwing out the shells all these years. This will make a fantastic soup!!
A little tip with the lemon grass -- first remove the outer leaves then pound it (I use a pestle), it softens and releases the oils making it more flavorful before use. Also makes it easier to cut up.
This is definitely going into the rotation - easy, quick and delicious.
Great recipe. I chop the lemongrass finely and put in a large tea infuser, and add to the soup. it gives up all its flavor, but you dont have to worry about trying to chew it.
This was so delicious and very easy to make. I added more broth to make sure there was enough liquid to add extra fish and the coconut milk still added plenty of flavor. I also added small pieces of Yukon potatoes which went very well with the fish. I will definitely make this again.
Delicious, easy, super flavorful, and great for a cold! I've made this with shrimp, with fish, even with chicken (cooked with the onions and garlic); I usually add some chopped mizuna from my garden for some green vege. The last time I added chopped ginger for a little more heat and flavor, plus a diced potato for added substance. Adaptable and very satisfying.
This soup was delicious! Substituted fish stock and added some potatoes instead of of using rice, but otherwise followed the recipe. Loved the flavors!
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