in Soup Recipes

Lemongrass soup with fried king prawns

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Ingredients for 4 servings:

  • 3 shallots
  • 10 stalks of lemongrass
  • 2 tbsp clarified butter
  • 2 tbsp flour
  • 1.3 liters of vegetable broth
  • 50 ml white wine
  • 200 ml cream
  • 8 prawns (giant prawns)
  • salt and pepper
  • olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the shallots. Finely chop the lemongrass and sauté it with the shallots in clarified butter. Add the flour, stir well, and deglaze with the vegetable stock. Simmer the soup for about 15 minutes. Add the white wine, season, and strain through a sieve. Finish with the cream (whipped cream makes the soup creamier). Peel the prawns, pat them dry with kitchen paper, butterfly them towards the tail, and remove the intestines. Season with salt and pepper and fry briefly on all sides in hot olive oil. Drain well on a kitchen paper towel and serve with the soup. You can use more or fewer than two prawns per person, depending on your taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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