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.

Sop Udang Santan Pedas Serai (spicy Coconut Shrimp Soup With Lemongrass)

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

  1. 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.
  2. Add the tamarind paste, fish sauce, palm sugar, and salt. Stir to combine and let it simmer for 10 minutes.
  3. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
  4. Remove the pot from the heat and discard the lemongrass and kaffir lime leaves.
  5. 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