Coconut Soup with Shrimps

For the coconut soup with shrimps, peel and dice the potatoes. Cook in the soup until well tender. Set potato broth aside. Puree in a hand mixer or with a hand blender. Strain the soup through a sieve.

Remove the peel from the ginger and shallot and chop finely. Sauté in the butter. Deglaze with the potato broth and coconut milk. Beat the lemongrass with a kitchen knife until soft and add to the soup.

Season with salt and cayenne pepper. Cook the soup, stirring frequently, for 10 to 15 minutes. Remove the lemongrass.

Meanwhile, toast the shredded coconut in a dry frying pan until light brown. Whip the whipped cream until stiff.

Just before serving, add the shrimp to the coconut soup and just heat through. Do not let the soup bubble up any more.

Fold in the whipped cream, arrange the coconut soup with shrimps in warm plates and sprinkle with enough grated coconut.

Preparation Tip:

If you like, you can season the coconut soup with shrimps with chili instead of pepper.

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