Thai Shrimp Soup Infused with Lemongrass, Ginger and Chiles Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 3 hours
Servings
6
Ingredients:
  • ¾ pound large shrimp, peeled and deveined, shells reserved
  • 8 cups fish or chicken broth
  • 1 cup chopped carrots
  • 3 stalks lemongrass, thinly sliced
  • 2-3 tablespoons fresh ginger, peeled and grated
  • 2 tablespoons minced garlic
  • 1 ½ tablespoons finely chopped fresh Thai basil or basil
  • 1 ½ tablespoons finely chopped fresh mint
  • 1 ½ tablespoons finely chopped fish cilantro
  • 1 serrano pepper*, stemmed and thinly sliced
  • 1-2 limes, juiced
  • 1 can unsweetened coconut milk
  • ¼-½ teaspoon sambal oelek chile paste
  • 6 thin lime slices
Instructions:
  1. Halve shrimp, lengthwise. Place in refrigerator.
  2. Place shrimp shells, broth, carrots, lemongrass, ginger, and garlic in your Crockpot slow cooker. Cover; cook on LOW 3 ½ hours to 4 ½ hours or on HIGH 2 to 3 hours.
  3. Strain broth and return to slow cooker, discard solids. Add shrimp, Thai basil, mint, cilantro, serrano pepper, lime juice, coconut milk, and chile paste. Cover; cook on HIGH 15 minutes or until shrimp are cooked through.
  4. Garnish each serving with lime slices.
Soups And Stews
Asian
Seafood
Slow Cooker