Udang Gulai Santan Soto Serai (coconut Milk Braised Shrimp In Lemongrass Broth)

Udang Gulai Santan Soto Serai is a traditional Padang dish that features succulent shrimp braised in a rich coconut milk broth infused with the aromatic flavors of lemongrass. This dish is a perfect combination of creamy, spicy, and tangy flavors that will surely tantalize your taste buds.

Udang Gulai Santan Soto Serai (coconut Milk Braised Shrimp In Lemongrass Broth)

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 cups coconut milk
  • 4 cups chicken or vegetable broth
  • 3 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 tomatoes, diced
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 3 red chilies, sliced
  • 1 inch galangal, sliced
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • Sugar to taste
  • 2 tbsp cooking oil

Instructions

  1. In a large pot, heat the cooking oil over medium heat. Add the onion, garlic, red chilies, galangal, turmeric, and coriander powder. Sauté until fragrant.
  2. Pour in the coconut milk and broth. Add the lemongrass, kaffir lime leaves, and tomatoes. Bring to a gentle simmer.
  3. Add the shrimp to the pot and cook until they turn pink and opaque, about 5-7 minutes.
  4. Season the broth with salt and sugar to taste.
  5. Serve the Udang Gulai Santan Soto Serai hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Udang Gulai Santan Soto Serai with a side of steamed rice and a fresh cucumber and tomato salad.

Tips & tricks

For a spicier kick, add more red chilies to the broth. Adjust the amount according to your preference.

Cost

$20