Cream soup with cilantro and shrimp
4 servings
35 minutes
Cilantro and shrimp cream soup is a delightful combination of tenderness and vibrant aromas. Its roots can be found in European cuisine, where chefs' mastery creates harmonious flavors. Coconut milk and cream give the soup a velvety texture, while cilantro adds a refreshing spice. Shrimp sautéed with honey and soy sauce become tender and slightly caramelized, complementing the composition with spicy notes. Vegetables infused with sesame oil add a light sweetness and depth of flavor. This soup is perfect for both a cozy home dinner and an exquisite lunch.
1
Pour coconut milk and cream into the broth. Bring to a boil and cook for ten minutes.
- Coconut milk: 250 ml
- Whipping cream 33%: 150 ml
- Chicken broth: 500 ml
2
Finely chop the carrot, bell pepper, shallot, and ginger. Heat olive oil, add sesame oil, honey, and sauté the shrimp in the mixture. When the shrimp turn golden, add all the vegetables to the pan. Drizzle with soy sauce and mix well. After a minute, add the finely chopped cilantro, mix again, and remove from heat.
- Carrot: 1 piece
- Bell pepper: 100 g
- Shallot: 1 head
- Ginger: 20 g
- Olive oil: 2 tablespoons
- Sesame oil: 0.5 teaspoon
- Honey: 2 teaspoons
- Shrimp: 400 g
- Soy sauce: 2 teaspoons
- Cilantro: 10 g
3
Serve by placing the fried shrimp in vegetables in the center of the soup plate.
- Shrimp: 400 g
