Shrimp soup with tarragon
4 servings
40 minutes
Shrimp soup with tarragon is an exquisite dish of Pan-Asian cuisine that captivates with its depth of flavor. Its base is a fragrant broth enriched with roasted shrimp shells and infused with the sharpness of sherry. Coconut milk adds creaminess to the soup, while tarragon provides subtle anise notes that complement the seafood taste of the shrimp. The combination of soy sauce, chicken broth, and fresh lime adds a balance of sweetness, saltiness, and a hint of acidity. This soup is not just a meal but a culinary journey that can surprise even the most discerning gourmets.
1
Clean the shrimp. Bake all the shrimp shells in the oven at 200 degrees for ten minutes — this is needed to thin the chitin and enhance the shrimp flavor.
- King prawns: 500 g
2
Pour the baked shrimp shells into a pot, add sherry, and cook until all the alcohol evaporates. Then add chicken broth and tarragon (some leaves can be saved for garnishing the soup) and cook for about twenty-five minutes.
- Sherry: 50 ml
- Chicken broth: 1.5 l
- Tarragon: 20 g
3
Mash the soup with a potato masher to extract all the flavor from the chitin, strain through a sieve, add shrimp and coconut milk, and cook for another five minutes.
- King prawns: 500 g
- Coconut milk: 400 ml
4
Season the soup with soy sauce (and salt if needed), lime juice, and fresh tarragon leaves.
- Soy sauce: 20 ml
- Salt: to taste
- Lime: 2 pieces
- Tarragon: 20 g
