Shrimp and Coconut Broth
Soups • Mexican
Description
Shrimp and Coconut Broth
Ingredients
- Shallot 1 piece
- Vegetable Oil 1 tablespoon
- Mild Chili Spice 1 piece
- Chicken Broth 10 fl oz
- Lemongrass 1 stalk
- Coconut Milk 5 fl oz
- Tiger shrimp in brine 5 oz
- Chinese green beans 1 piece
- Lime 1 piece
- Cilantro 1 bunch
Step-by-Step Guide
Step 1
Heat the vegetable oil in a deep skillet. Sauté the diced shallot, finely chopped chili without seeds, and lemongrass for 1–2 minutes.
Step 2
Pour in the broth and coconut milk, bring to a boil, and let it simmer for another 2–3 minutes.
Step 3
Peel the shrimp. Finely chop the Chinese cabbage. Add it to the broth and heat through. Add the juice of half a lime and the chopped cilantro leaves. Stir.
Step 4
Ladle the broth into soup bowls and garnish with a thin slice of lime.
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