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Giant shrimp broth, combava, lemongrass, steamed choi bock, fresh coriander

Soups & Broths, Vegetables and Fruits, Fish, Seafood & Shellfish

Here is a shrimp broth that will fulfill your expectations, fragrant and garnished with mushrooms and steamed vegetables.

For the Tom Kha Kai broth look at the chef's tip for the recipe link, otherwise get a crustacean broth from you market.


Recipe for 4

Shrimp broth

12 Unit(s)
Peeled jumbo shrimps
1 Unit(s)
1 Pack
Enoki mushroom
1 Pack
Shimeji mushrooms
2 Unit(s)
Bok choy
4 Leaf(ves)
Chinese cabbage
1 Stick(s)
800 Ml
Tom kha kai bouillon
2 Leaf(ves)
2 Stem
Thai basil
2 Stem
Fresh cilantro
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

Preheat your Steamed at 212.00 °F

  • Shrimp broth

    Deshell and clean the shrimps if necessary, cut them in half lengthwise. Place in a bowl, season with a drizzle of olive oil, grate kaffir lime, add pepper. Cut the bottoms off the enoki and shimeji mushrooms.

    Cut the bok choys lengthwise in two or four (depending on size). Cut the lemongrass stick in half lengthwise and then in half again.

    Bring the broth Tom Kha Kai (crustacean broth) with kaffir lime leaves to a boil.

    In a steamer basket, place in the seasoned shrimp, bok choy and 2 pieces of lemongrass, cook for 2 minutes. Remove the shrimp, continue with the vegetables if necessary, until tender.

    In a hot pan with olive oil, sauté the other part of the lemongrass and the Chinese cabbage leaves. Then add the shimeji and continue cooking over high heat for 30 seconds.

  • Plating and finishing touches

    In the base of your bowls, place shrimp and vegetables, sprinkle Thai basil, coriander leaves, and the enoki mushrooms.

    Check the broth to ensure proper seasoning and then pour the hot broth into each bowl when serving.

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