Usuba
Royal Shrimp Soup in Coconut Broth
A fragrant Asian soup with tender shrimp, vegetables, and coconut milk. The combination of ginger, chili pepper, and cilantro creates a rich flavor with a subtle spiciness. The dish is quick to prepare and perfect for a festive table.
- Total
- 20 min
- Standard serving
- 381.5 g
Ingredients
Total 14- Fresh cilantro (coriander)
0.11 g - Chicken broth concentrate
83.33 g≈ 1/3 cup - Cream30%
25 ml≈ 1.5 tbsp - Olive oil
4.95 ml≈ 1 tsp - Royal Shrimp
133.33 g≈ 7.5 pcs - Coconut milk
41.67 ml≈ 3 tbsp - Grated ginger
1.733 g≈ 1/3 tsp - Chili pepper
1.7 g≈ 3/4 tsp - Sweet pepper
49.5 g≈ 1/3 pcs - Carrot
33 g≈ 1/3 pcs - Onion
0.17 g - Soy sauce
3.35 ml≈ 2/3 tsp - Honey
2.343 g≈ 1/3 tsp - Sesame oil
0.85 ml
Instructions
- 1
Step 1
Pour the coconut milk and cream into the chicken broth. Bring to a boil and simmer for 10 minutes.
- 2
Step 2
Finely shred the carrots and bell peppers. Remove the seeds from the chili pepper and slice into thin half-rings. Finely chop the onion and ginger.
- 3
Step 3
Clean the shrimp and pat them dry with paper towels.
- 4
Step 4
Heat olive oil in a skillet or wok, add sesame oil and honey. Quickly fry the shrimp until golden brown.
- 5
Step 5
Add the prepared vegetables, chili pepper and ginger. Pour in soy sauce and mix well.
- 6
Step 6
Finely chop the cilantro and add it to the pan. Check the broth for salt and add more if needed.
- 7
Step 7
Pour hot broth into a bowl and add shrimp with vegetables in the center. Serve immediately.
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