Recipe: Shrimp Soup

Name: Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 340 g (12 oz) of fresh or frozen raw wild organic shrimp; 4 small spring onions; 1 pinch of cayenne pepper powder or Espelette pepper; 2 small organic chicken stock cubes; 1 very small piece of peeled ginger; 2 tablespoons of good soy sauce; 2 tablespoons of sherry; 1 tablespoon of peanut oil (or soy oil)

By chef patrick Asfaux 5/5 (3 reviews)

Prep 15 min

Cook 20 min

Total 35 min

Servings 4 serv.

Here is my proposal, it's not exactly the Thai version, but if you try it I think you'll adopt it

Recette Shrimp Soup - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Ingredients for 4 servings

Adjust for

servings

340 g (12 oz) of fresh or frozen raw wild organic shrimp
4 small spring onions
1 pinch of cayenne pepper powder or Espelette pepper
2 small organic chicken stock cubes
1 very small piece of peeled ginger
2 tablespoons of good soy sauce
2 tablespoons of sherry
1 tablespoon of peanut oil (or soy oil)

Step-by-step directions

1 Thinly slice the white parts of the onions (save the green for the final step), then thinly slice the ginger.

2 In a large pot, heat the oil, then add the white parts of the onions and ginger and sweat covered gently for 2 minutes.

3 Pour in 1 liter (1.1 qt) of mineral water, the stock cubes, salt (a little) and the pinch of pepper and bring to a boil, add the shrimp and cook them for 3 minutes if they are fresh and 4 if they are frozen.

4 Remove the shrimp then shell the tails and set them aside, then put the heads and shells back into the broth.

5 Bring to a good boil again, then pass everything through either a blender or a food mill (small holes). Pass through a fine sieve (strainer).

6 Reheat the strained soup, then add the soy sauce and sherry, and test the seasoning.

7 Distribute the shrimp tails into small bowls then pour the boiling soup and at the last moment add the finely chopped green parts of the spring onions.