Bring the coconut milk and 1/2 cup water just to a boil in a medium saucepan over medium heat. Add the lime leaves, lemongrass, shallots, and chiles, lower the heat, and cook for 20 minutes to release the aromatic oils, stirring occasionally.
Add the shrimp without stirring. Cover the soup and cook for 1 minute.
Add the fish sauce, cilantro, and scallions and remove the soup from heat. Stir in the lime juice. Ladle your coconut milk seafood soup into individual bowls and serve immediately.
Cook’s Tip: You may strain the coconut milk to remove the aromatics before adding the seafood. However, when these ingredients are cut very thinly, I enjoy eating them as part of this coconut milk seafood soup recipe.
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