Sop Udang Santan Pedas Serai (spicy Coconut Shrimp Soup With Lemongrass)
Sop Udang Santan Pedas Serai, or Spicy Coconut Shrimp Soup with Lemongrass, is a traditional dish from Madurese cuisine that is known for its rich and aromatic flavors. This soup is perfect for warming up on a chilly evening or for impressing guests with its bold taste.
Ingredients
- 500g shrimp, peeled and deveined
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves
- 3 cups coconut milk
- 4 cups chicken or vegetable broth
- 2 red chilies, sliced
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 inch galangal, sliced
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- Salt to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, combine the coconut milk, broth, lemongrass, kaffir lime leaves, chilies, shallots, garlic, and galangal. Bring to a gentle boil over medium heat.
- Add the tamarind paste, fish sauce, palm sugar, and salt. Stir to combine and let it simmer for 10 minutes.
- Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
- Remove the pot from the heat and discard the lemongrass and kaffir lime leaves.
- Divide the soup into bowls and garnish with chopped cilantro. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Sop Udang Santan Pedas Serai is best served with steamed white rice or crusty bread to soak up the flavorful broth.
Tips & tricks
For an extra kick of heat, add more red chilies or a dash of chili flakes to the soup.
Cost
$20