Most people in Phnom Penh buy their food from the markets. I saw both live and freshly killed chickens, fish that were still wriggling, a very pungent fermented fish called prahok, and baskets piled high with all kinds of fresh produce like lemongrass, makrut lime leaves, baby (pea) eggplant, banana flowers, morning glory, and water spinach. It was all so colorful, chaotic, mesmerizing, loud, and messy! Luckily, I was able to get a cooking lesson from a chef in Phnom Penh who helped me learn more about all the ingredients I saw in the market and taught me some of the basics of Cambodian cooking. I have adapted this recipe for Coconut Shrimp Stew to some degree since obtaining all the ingredients that I learned to cook with in Phnom Penh proved tricky here in the States. However, I’ve left two traditional ingredients in the recipe: lemongrass and fresh turmeric. You can often find both of these ingredients in the produce section of a well-stocked natural foods store or an Asian market. Lemongrass looks like a long, thick shoot and turmeric looks like a smaller, more orange-hued version of ginger. If you can’t find them, substitute the zest of one lime and one lemon, plus additional lime juice to taste, for the lemongrass and substitute ground turmeric for the fresh turmeric. Also keep an eye out for makrut lime leaves, which you might find near the lemongrass and turmeric. These are optional for this recipe and add a bright fragrance to the soup, but the recipe will be just as delicious without them. This stew makes a quick weeknight supper, especially if you are using shrimp that has already been peeled and deveined. You’re best off buying frozen shrimp labeled IQF, or Individually Quick Frozen. (The “fresh” shrimp in the seafood case has usually been previously frozen, thawed, and has now been in the case for an indeterminate amount of time.) Frozen shrimp can be quickly thawed in a bowl of cool water. In my time in Cambodia, I found that Cambodian cuisine resembles Thai cuisine in many ways, but it is more subtle and not quite as spicy-hot. This stew is a perfect example of the food from this region. So take a trip! See the world! Or at the very least, taste it in this delicious shrimp stew.
3 stalks lemongrass (or the zest of 1 lime and 1 lemon, plus additional lime juice to taste) 1 (3-inch) piece fresh turmeric (or 1 tablespoon ground turmeric) 1 (3-inch) piece fresh ginger 1 shallot 4 cloves garlic 2 makrut lime leaves, finely sliced (optional)
For the soup:
1 can (14-ounce) full-fat coconut milk, do not shake 2 1/2 cups flavorful stock (fish, chicken, or vegetable) 1 tablespoon fish sauce, such as Red Boat, plus more as needed 1 tablespoon brown sugar 3 medium zucchini, cut into 1-inch chunks 8 ounces French green beans (haricots verts), trimmed and halved 1 1/2 cups (9 ounces cherry tomatoes, halved Salt, to taste 2 pounds shrimp, peeled and deveined 1 large handful Thai basil leaves
To serve:
Cooked rice Lime wedges
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. If you don’t see a clear layer of cream on top, then just add all the coconut milk at once. Add the remaining coconut milk from the can, the stock, fish sauce, and brown sugar. Bring to a simmer. 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.
