Usuba
Shrimp and Ginger Cream Soup
A delicate soup made with coconut milk and cream, featuring sautéed shrimp, vegetables, and fragrant cilantro. The combination of ginger, soy sauce, and sesame oil gives the dish Asian notes.
- Total
- 35 min
- Standard serving
- 403.2 g
1
Ingredients
Total 13
Instructions
- 1
Step 1
Pour the coconut milk and cream into the broth. Bring to a boil and simmer for 10 minutes.
- 2
Step 2
Finely chop the carrots, bell peppers, shallots, and ginger.
Heat olive oil in a pan, add sesame oil and honey. Fry the shrimp until golden brown.
Place all prepared vegetables on the skillet, pour soy sauce over them and mix well.
After a minute, add finely chopped cilantro, stir and remove from heat.
- 3
Step 3
Pour the soup into bowls and arrange the sautéed shrimp with vegetables in the center.
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