Broth with shrimp and coconut
2 servings
30 minutes
Shrimp and coconut broth is a gourmet culinary masterpiece that blends Mexican traditions with hints of Asian cuisine. Its rich aroma unfolds through the combination of coconut milk, spicy chili pepper, and fresh lemongrass. Tender tiger shrimp infused with flavors become the star of the dish, while cilantro and lime add a refreshing citrus accent. This soup is perfect for cold evenings or as a light yet nourishing lunch. It can be served as a standalone dish or complemented with crusty bread for textural contrast. Each spoonful is a journey into a world of flavors where the warmth of Mexican broth meets the exoticism of the tropics.
1
Heat vegetable oil in a deep pan. Sauté diced shallots, finely chopped seedless chili, and lemongrass for 1-2 minutes.
- Shallots: 1 piece
- Vegetable oil: 1 tablespoon
- Chili pepper: 1 piece
- Lemon grass: 1 stem
2
Pour in the broth and coconut milk, bring to a boil, and keep on the heat for another 2-3 minutes.
- Chicken broth: 300 ml
- Coconut milk: 120 ml
3
Clean the shrimp. Finely chop the Chinese cabbage. Add to the broth and heat it up. Add the juice of half a lime and chopped coriander leaves. Stir.
- Tiger prawns: 100 g
- Chinese cabbage: 1 piece
- Lime: 1 piece
- Fresh cilantro (coriander): 1 bunch
4
Pour the broth into soup bowls and garnish with a thin slice of lime.
- Lime: 1 piece