Shrimp Soup with Tarragon
Soups • Pan-Asian
Description
Shrimp soup with tarragon
Ingredients
- Lime 2 pieces
- King Prawns 20 oz
- Sherry 0 fl oz
- Chicken Broth 1½ l
- Soy Sauce 0 fl oz
- Coconut Milk 15 fl oz
- Tarragon 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Peel the shrimp. Roast all the shrimp shells in the oven at 390°F for ten minutes — this helps to thin out the chitin and enhance the shrimp flavor.
Step 2
Place the roasted shrimp shells in a pot, pour in the sherry, and cook until all the alcohol has evaporated. Then, add chicken broth and tarragon (you can save some leaves for garnishing the soup) and cook for about twenty-five minutes.
Step 3
Mash the soup with a potato masher to extract all the flavor from the chitin, strain it through a sieve, add the shrimp and coconut milk, and cook for another five minutes.
Step 4
Season the soup with soy sauce (and salt if needed), lime juice, and fresh tarragon leaves.
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