Carrot consommé with lemongrass, ginger, spicy Asian grilled shrimp, and bean threads

Carrot consommé with lemongrass, ginger, spicy Asian grilled shrimp, and bean threads

SERVES 4 60 minutes
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INGREDIENTS

For the carrot consommé

  • 2 kg. fresh carrot juice
  • 5 large egg whites, lightly beaten
  • 450 gr. carrots, grated
  • 60 gr. lemongrass, thinly sliced
  • 30 gr. ginger, chopped
  • 10 gr. lime zest

For the garnish

  • 240 gr. bean thread noodles, cooked, shocked
  • 150 gr. carrot, julienne
  • 18 pieces shrimp, cleaned
  • 10 gr. basil, chiffonade
  • 5 gr. mint, chiffonade
  • 10 gr. white sesame seeds
  • 10 gr. black sesame seeds

DIRECTIONS

For the carrot consommé

Combine the ingredients for the carrot consommé in a medium soup pot and mix well. Bring the mixture to a simmer, stirring frequently until a raft forms. Break a small hole in the raft, to help you monitor to the cooking speed. Baste the raft occasionally with the stock. Simmer just until clear, about 20 minutes. Strain the consommé through a cheesecloth-lined fine-mesh sieve. Season salt and keep warm.

For the garnish

Heat the 200 gr. of the consommé in a pan, add the shrimp, cover and let rest of the heat until the shrimp is cooked. Combine the soup with the shrimp and the rest of the garnish ingredients.

For the carrot consommé

  • 2 kg. fresh carrot juice
  • 5 large egg whites, lightly beaten
  • 450 gr. carrots, grated
  • 60 gr. lemongrass, thinly sliced
  • 30 gr. ginger, chopped
  • 10 gr. lime zest

For the garnish

  • 240 gr. bean thread noodles, cooked, shocked
  • 150 gr. carrot, julienne
  • 18 pieces shrimp, cleaned
  • 10 gr. basil, chiffonade
  • 5 gr. mint, chiffonade
  • 10 gr. white sesame seeds
  • 10 gr. black sesame seeds

For the carrot consommé

Combine the ingredients for the carrot consommé in a medium soup pot and mix well. Bring the mixture to a simmer, stirring frequently until a raft forms. Break a small hole in the raft, to help you monitor to the cooking speed. Baste the raft occasionally with the stock. Simmer just until clear, about 20 minutes. Strain the consommé through a cheesecloth-lined fine-mesh sieve. Season salt and keep warm.

For the garnish

Heat the 200 gr. of the consommé in a pan, add the shrimp, cover and let rest of the heat until the shrimp is cooked. Combine the soup with the shrimp and the rest of the garnish ingredients.

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@Yiannis Lucacos

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