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Le Chaudron recipe
Soupe thaï crevettes citronnelle
Thai shrimp and lemongrass soup
⏱ 25 minServes 2Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)peeled shrimp
800 ml (3⅓ cups)chicken stock
1stalk lemongrass
3 leavesmakrut limeor kaffir
1red chili
150 g (5 oz)mushrooms
100 ml (½ cup)light coconut milk
2 tbsplime juice
1 tbspfish sauce
1 tbspchopped cilantro
- 200 g (7 oz) peeled shrimp
- 800 ml (3⅓ cups) chicken stock
- 1 stalk lemongrass
- 3 leaves makrut lime or kaffir
- 1 red chili
- 150 g (5 oz) mushrooms
- 100 ml (½ cup) light coconut milk
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp chopped cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove the tough outer layers of the lemongrass and bruise the tender part with a mallet.
- Put the lemongrass, lime leaves and split chili in the chicken stock.
- Bring to a simmer and infuse gently for 10 minutes.
- Strain the broth through a fine sieve.
- Slice the mushrooms, add to the broth and simmer gently for 5 minutes.
- Add the peeled shrimp and light coconut milk and cook for just 3 minutes (overcooked shrimp turn rubbery).
- Take off the heat, add the lime juice and fish sauce, and adjust to taste.
- Divide between 2 large bowls, sprinkle generously with cilantro and serve piping hot.
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