Here is the recipe for coconut curry shrimp soup, by Cyril Lignac (All in the kitchen, M6):
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for 4 persons
- 18 raw shrimps, peeled and de-pitted
- 1 white onion, peeled and chopped
- 1 lemongrass stalk, thinly sliced
- 25g ginger, peeled and cut into pieces
- 1 garlic clove, peeled, degermed and chopped
- 20g curry powder
- 60cl of coconut milk
- ½ l of whole or vegetable milk
- ¼ l of water (if necessary)
- ½ lemon juice
- 2 pak choy cabbages, washed
- ½ green apple in sticks
- A few coriander leaves
- Olive oil
- Espelette pepper
In a large sauté pan, heat a dash of olive oil then brown the onion and garlic without coloring, add the ginger and lemongrass, cook for 3 to 4 minutes. Add the curry, let it infuse without burning it, then pour in the coconut milk, whole milk and lemon juice. Bring to a boil for 5 minutes and simmer for 15 minutes, add water if necessary.
Cut the cabbage into thin slices. In a skillet, pour a dash of oil, add the cabbage, salt and cook for 3 minutes.
Cut the shrimp into 2cm pieces. Add them to the cooking of the cabbage and sauté them.
When the sauce has finished cooking, pass it through a strainer in a large sauté pan. Check the salt seasoning.
Place the cabbage and shrimp in the center of the plates, pour in the sauce (a little foamy if you have a hand blender), decorate with the apple sticks, a few coriander leaves and a pinch of Espelette pepper.
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