Wild Garlic and Coconut Soup with Lemongrass Shrimp Skewers
- 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
- freshly ground peppers
- 100 grams Whipped cream
- 2 egg yolks
- 4 Tbsps Whipped cream
For the soup, rinse the wild garlic, blanch in boiling salted water, rinse in cold water and drain.
Peel the garlic and chop finely.
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.
Place the shrimp on lemongrass skewers and fry in hot butter with basil, about 1 minute per side. Season with salt and pepper.
Ladle the soup into glasses and garnish with a dollop of whipped cream. Serve alongside the shrimp skewers.