Light Basil Soup with Lemongrass Shrimp Skewers

Ingredients

• 200 g basil
• 600 ml Vegetable Broth
• 200 ml unsweetened coconut milk (canned)
• 2 cloves garlic
• 2 tbsp oil
• 2 shallots
• 2 tbsp butter
• 1 tsp grated ginger
• Salt
• Pepper (from the grinder)
• 100 g heavy cream
• 2 egg yolks
• 4 tbsp heavy cream
• 4 pre‑shucked shrimp (tail segments removed)
• Salt
• pepper (from the mill)
• 4 stalks lemongrass
• 2 tbsp butter
• 1 tbsp chopped Thai basil

Instructions

1. 1.

   Wash the basil and drop it into boiling salted water until wilted, then drain and shock in ice water.

2. 2.

   Peel the garlic cloves and finely chop them.

3. 3.

   Peel the shallots, dice them finely, and sauté with garlic in hot butter until translucent. Add basil and ginger, cook briefly, then pour in broth and coconut milk and bring to a boil. Remove from heat and puree everything well with an immersion blender. Whisk together cream and egg yolks, then stir into the broth (do not reheat). Season with salt and pepper to taste.

4. 4.

   Thread shrimp onto lemongrass sticks and sear them in hot butter with basil for about 1 minute per side. Season with salt and pepper.