Asian Style Shrimp Soup with Egg Flowers

Yield:3 qt (3L) Portions: 12 Portion size: 8floz (250 mL)





3 lb 4 oz

1.5 kg

Small shrimp


Using a pestle and mortar, crush the whole shrimp and the crab

3 lb 4 oz

1.5 kg

Crab shells (see note)


2 fl oz

60 mL

Oriental sesame oil


Heat the sesame oil in a brazier over medium heat. Add the

1 lb

450 g

Onion, peeled and chopped

shrimp, crab shells, onion, celery, garlic, and red pepper.

10 oz

300 g

Celery stalks, medium dice

Fry until golden, stirring.



Garlic head, cut in half horizontally


Add the peppercorns, sea salt, ginger root, and lemon grass to the pot and mix well.

7 oz

190 g

Red bell pepper, seeded, medium dice


Pour in the chicken stock, stir, and bring to a boil. Cook at a low simmer, uncovered, for 1 hour. Cool and refrigerate overnight if

1 oz

30 g

Black peppercorns,

you want to develop a stronger flavor.

coarsely crushed


Strain the stock into a clean saucepot. Heat the stock until warm,

1 oz

30 g

Sea salt

not hot.

212 oz

75 g

Fresh ginger root, peeled, fine dice



Lemon grass stalks, roughly chopped

412 qt

4.5 L

Chicken stock

In a food processor or blender, blend together the red pepper, chicken meat, lemon grass, dill stems, kaffir lime leaf, star anise, tomato paste, and saffron threads. Add the egg whites and mix in well.

Add this mixture to the warm stock. Whisk continuously over medium heat. When just about to boil, a frothy crust will form. Stop whisking.

Make a small hole in the center of the crust with a spoon, taste the soup beneath, and season through the hole. Cook at low simmer for 20 minutes, then strain through a china cap lined with cheesecloth.




Egg whites


At service time, reheat the soup.

4 oz

125 g

Small shrimp, peeled


Whisk the egg whites to break them up, but do not whip to a

and cooked

froth. Pour into the soup in a thin steady stream, stirring slowly

8 tsp

18 g

Chives, chopped

with a fork to create a fine thread effect.

8 tsp

18 g

Dill sprigs


Serve the soup in warm bowls and garnish with the shrimp,

4 tsp

18 g

Japanese pickled ginger

chives, dill sprigs, and Japanese pickled ginger.

Per serving:

Calories, 120; Protein, 13 g; Fat, 7 g (50% cal.); Cholesterol, 120 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 1250 mg.

Per serving:

Calories, 120; Protein, 13 g; Fat, 7 g (50% cal.); Cholesterol, 120 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 1250 mg.

Note: If crab shells are not available, substitute half their weight of whole small shrimp or shells. Kaffir lime leaves are available in markets that sell Asian or Indian spices.

7 oz 190 g Red bell pepper, small dice 6.

10 oz 300 g Lean chicken meat, minced

1 1 Lemon grass stalk, chopped

2 oz 30 g Dill stems 7.

1 1 Kaffir lime leaf (optional; 8.

see note)

2 pieces 2 pieces Star anise

1 tbsp 15 mL Tomato paste 9.

2 tbsp 2 g Saffron threads

3 3 Egg whites 1a

Continue reading here: Cream Soups

Was this article helpful?

0 0