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Shrimp Soup with Vegetables, Radish and Rice

5 from 7 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the rice:

  • 70 g Basmati rice, dried
  • 120 g Water
  • 2 g Chicken broth, Kraft bouillon
  • 1 tbsp Unsalted butter

For the vegetables:

  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 1 small Chilli, green, fresh or frozen
  • 30 g Radish, white
  • 40 g Carrots
  • 1 medium-sized Tomato, red, fully ripe
  • 2 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Sunflower oil

For the broth:

  • 400 g Water
  • 4 tbsp Fish sauce, light colored
  • 1 tbsp Aji-No-Moto (high purity glutamate)
  • 2 tbsp Rice Wine, (Arak Masak)

To taste:

  • Fish sauce, light colored

To garnish:

  • Flowers and leaves

Instructions
 

  • Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment, peel off the chitin shell, remove the black intestine and pull the body out of the last segment.
  • Wash the rice, strain it and let it drain well. Add the water and bring to the boil. Add the chicken stock and butter and mix with the rice. Simmer with the lid on for about 12 minutes. Remove from heat, mix briefly and leave to mature with the lid on for 30 minutes.
  • Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash and peel the white radish and slice it crossways into approx. 1 mm thick slices. Halve large slices. Wash a piece of carrot, cap the lower end and peel it completely.
  • Using a julienne slicer, cut 15 g of the carrot into silk threads, cut 25 g into 2 mm thin slices and keep them ready separately.
  • Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways. Wash the fresh celery, shake dry, pluck the flawless leaves and chop. Use 2 tbsp of it immediately and freeze the remaining leaves together separately from the chopped stems. Weigh frozen goods and allow to thaw.
  • Mix the ingredients for the broth homogeneously, heat and season to taste. Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the chilli, radish and carrots and stir-fry for 1 minute.
  • Deglaze with the broth, add tomatoes and celery and let simmer for 2 minutes. Add the prawns and as soon as they are pink, remove the soup from the heat, distribute on the serving bowls, garnish and serve warm with the rice and enjoy.
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Written by John Myers

Professional Chef with 25 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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