Thai Coconut Lemongrass Shrimp

Ingredients

Protein & Base:

• 1 lb large shrimp (peeled & deveined)

• 1 tbsp coconut oil

Aromatics:

• 2 stalks lemongrass (trimmed, smashed, cut into 2-inch pieces)

• 3 cloves garlic (minced)

• 1 tbsp fresh ginger (grated)

• 1 small red chili (sliced, optional)

Liquids & Flavor:

• 1 can (13.5 oz) full-fat coconut milk

• 1 cup chicken broth

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• Juice of 1 lime

Vegetables:

• 1 cup mushrooms (sliced)

• 1/2 red bell pepper (thinly sliced)

Garnish:

• Fresh cilantro

• Lime wedges

Instructions

1. Preheat & Infuse Aromatics
   Place your Nutri-Stahl 3 QT on medium-low heat. Add coconut oil, then sauté lemongrass, garlic, ginger, and chili for 2–3 minutes until fragrant.

2. Build the Broth
   Pour in coconut milk and chicken broth. Stir gently and bring to a low simmer (avoid high heat to preserve nutrients and flavor integrity).

3. Layer the Flavor
   Add fish sauce and brown sugar. Stir until dissolved. Let simmer for 5 minutes to allow aromatics to fully infuse.

4. Cook Vegetables
   Add mushrooms and bell peppers. Simmer for another 3–4 minutes until slightly tender.

5. Add Shrimp
   Place shrimp into the pot. Cover with lid and cook for 3–5 minutes until shrimp turn pink and opaque.

6. Finish Bright
   Turn off heat. Stir in fresh lime juice for a clean, citrus finish.

7. Serve
   Remove lemongrass pieces. Garnish with cilantro and serve in a white bowl with lime wedges.