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Lemongrass shrimp in detox soup
Savory recipes
Spring
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30 minutes to 1 hour
Easy
Casserole
Prep time
15 minutes
Cooking time
15 minutes
Serves
4 people
Method
- Bring 50 cl (2 cups) of water to a boil.
- Add the sliced ginger, chili pepper, and half a stick of lemongrass (cut into pieces).
- Let cook for 15 minutes over low heat.
- Wash all the radishes and use a mandolin to cut them into strips. Do the same for the mushrooms. Rinse the herbs.
- Chop the shrimp then sprinkle with salt. Let sit for 10 minutes, then rinse the shrimp and let drain on some paper towel.
- Arrange the shrimp in the middle of a soup plate with the radishes, herbs, and mushrooms.
- Just before serving, drain the hot soup and pour it into the plates to gently cook the shrimp.
Ingredients
- 150 g (5.3 oz) shrimp
- 4 brown or enoki mushroom caps
- ½ stick of lemongrass
- 60 g (2.1 oz) fresh ginger
- 80 g (2.8 oz) mild chili pepper
- 1 red meat radish
- 6 red radishes in a bundle
- ½ bunch of cilantro
- 10 g (1/2 tbsp) fleur de sel
- Ground pepper
- 1 pinch of Espelette pepper
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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