Cambodian Coconut Shrimp Soup

Directions

Peel away and discard the top outer layer of tough, fibrous leaves from the lemongrass, leaving the tender, lighter-colored inside layers. Cut this tender part into thin slices. Also peel and slice the turmeric, ginger, shallot, and garlic cloves. Combine the lemongrass, turmeric, ginger, shallot, garlic, and lime leaves in a blender or food processor and process until the ingredients are finely chopped. Scrape down the sides of the blender as necessary. Set the paste aside. This paste can be prepared in advance and kept refrigerated for up to a week.

Do not shake the can of coconut milk. Open the top, and you should see a thick layer of coconut cream on top. Spoon this out of the can and transfer to a stock pot. Reserve the watery milk on the bottom. If you don't see a clear layer of cream on top, then just add all the coconut milk at once.

Over medium-high heat, bring the coconut cream to a simmer. Add the lemongrass paste and cook, stirring, for 1 to 2 minutes, or until the mixture is thick and fragrant. Add the remaining coconut milk from the can, the stock, fish sauce, and brown sugar. Bring to a simmer.

Add the zucchini and green beans to soup. Simmer for about 8 minutes, or until the vegetables are just barely tender. Add the shrimp and the tomatoes, and cook for 3 to 4 minutes, or until pink and opaque. Stir in the basil leaves. Taste the soup and add additional salt, fish sauce, or brown sugar to taste.

Ladle into bowls, and serve with rice and lime wedges. Leftovers will keep refrigerated for about 5 days.