Wild Garlic and Coconut Soup with Lemongrass Shrimp Skewers

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Average: 4 (3 votes)
(3 votes)
Wild Garlic and Coconut Soup with Lemongrass Shrimp Skewers
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the soup
200 grams Wild garlic
200 milliliters Coconut milk (canned, unsweetened)
2 garlic cloves
2 Tbsps vegetable oil
2 shallots
2 Tbsps butter
1 tsp grated ginger
salt
freshly ground peppers
100 grams Whipped cream
2 egg yolks
4 Tbsps Whipped cream
For the shrimp
4 ready to cook shrimp (peeled (except tail segment) and deveined)
salt
freshly ground peppers
4 sprigs Lemongrass
2 Tbsps butter
1 Tbsp Thai basil (chopped)

Preparation steps

1.

For the soup, rinse the wild garlic, blanch in boiling salted water, rinse in cold water and drain.

2.

Peel the garlic and chop finely.

3.

Peel the shallots, dice finely and sauté in butter with the garlic. Add wild garlic and ginger, cook briefly, then pour in the broth and coconut milk and bring to a boil. Remove the pot from the heat and puree everything well with a blender. Whisk together the cream and egg yolks and stir into the broth (do not boil). Season with salt and pepper.

4.

Place the shrimp on lemongrass skewers and fry in hot butter with basil, about 1 minute per side. Season with salt and pepper.

5.

Ladle the soup into glasses and garnish with a dollop of whipped cream. Serve alongside the shrimp skewers.