Asian Shrimp Soup
3 servings
20 minutes
Asian shrimp soup is a refined blend of rich coconut broth, tender royal shrimp, and aromatic spices. Its roots lie in pan-Asian cuisine, where harmony of flavors is paramount. The rich creamy broth with a hint of chili heat and ginger spiciness reveals the depth of seafood, while fresh bell pepper and cilantro add brightness. This soup not only warms but also stimulates the appetite, making it perfect for cold evenings or as a spicy starter to a meal. It can be served with rice or crispy crackers to enhance the flavor experience. Such a soup is a true gastronomic journey reflecting the richness of Eastern traditions.
1
Pour coconut milk and cream into the broth. Bring to a boil and cook for 10 minutes.
- Coconut milk: 125 ml
- Cream 30%: 75 ml
2
Finely chop the carrot and bell pepper. Remove seeds from the chili pepper and slice it into thin half-rings. Finely chop the onion and ginger (about 2 rings if fresh, or add 1 teaspoon of ground later).
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Chili pepper: 0.5 piece
- Onion: 1 g
- Grated ginger: 1 teaspoon
3
Clean the shrimp and dry them with a paper towel.
- King Prawns: 400 g
4
In a large skillet or wok, heat olive oil, add sesame oil and honey, and quickly fry the shrimp.
- Olive oil: 1 tablespoon
- Sesame oil: 0.5 teaspoon
- Honey: 1 teaspoon
- King Prawns: 400 g
5
When the shrimp turn golden, add vegetables, chili pepper, and ginger. Add soy sauce and mix well.
- Chili pepper: 0.5 piece
- Grated ginger: 1 teaspoon
- Sweet pepper: 1 piece
- Carrot: 1 piece
- Soy sauce: 2 teaspoons
6
Chop the cilantro finely and add it to the pan. Check the broth for salt.
- Fresh cilantro (coriander): 0 g
7
Pour broth into a plate and add shrimp with vegetables in the middle.