My Own La Sa Tom (Coconut Curry Shrimp Soup)

My husband and I used to go to this Vietnamese restaurant in Manhattan where my favourite dish was La Sa Tom, coconut curry shrimp soup. When they closed, I set out to make it myself. This recipe is a combination of all the different ones I tried.

andreafwood @woody_cooks

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Ingredients

30 minutes

6 servings

2 TbspCoconut Oil
6Scallions diced
1/4 cupCilantro chopped plus extra for garnish
1mint sprig chopped
2 TbspFresh Ginger grated
2Blades fresh lemongrass (or 3 Tbsp dried steeped in boiling water for 15 mins)
5 ozsliced Shitake Mushrooms (optional)
4 CupsChicken or Vegetable broth
Juice of 1 lime
2 TbspFish Sauce
2 tspRed Curry Paste
1 tspSoy Sauce
1 TbspDark Brown Sugar
3 Cans (13.5 oz)Coconut Milk
1 lbShrimp
8 ozRice Noodles

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Steps

30 minutes

1

Heat a large saucepan over medium heat. Add enough coconut oil to cover the bottom of the pan. Add scallions and cook until translucent (about 5-7 mins).
2

Add in ginger and curry paste and cook for 1 minute.
3

Add ½ the lime juice and scrape up the brown bits from bottom.
4

Add in broth, fish sauce, soy sauce, sugar, cilantro and mint and rest of lime juice. Turn heat up to high and cook until steam starts to rise (3-4 minutes).
5

Pour in coconut milk, whisking until completely blended. Bring to boil and add mushrooms (if using). Boil for 15 minutes or until mushrooms are tender and soup has thickened slightly.
6

Add shrimp and cook for 2 minutes then add noodles and cook for recommended cooking time on package.
7

Serve immediately garnished with cilantro.

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Cooksnaps

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andreafwood @woody_cooks

on February 24, 2024 16:26

Magnolia, DE

With 4 boys and a husband, cooking in our house is all about ease, speed, and flavour. What can I make in less than an hour that will feed an army? We have to be creative...