WINTER RECIPE: VEGETABLE & SHRIMP BROTH

A balanced recipe that combines Asian flavors with benefits for your gut! Ginger, lemongrass, and mushrooms nourish your gut flora, while bok choy and colorful carrots are packed with vitamins. Paired with shrimp and coconut milk, this comforting broth is a pure moment of well-being and indulgence!

Ingredients (for 2 people)

• 1.5 liters of water
• 2 colored carrots (yellow, orange or purple depending on availability)
• 1 pak choy
• 1/2 stock cube (gold cube type)
• 1 stick of lemongrass
• 4 slices of fresh ginger
• 200g fresh black trumpets or shiitake mushrooms
• 20 peeled shrimp (raw or cooked)
• 150 ml of coconut milk
• 20 ml of fish sauce
• 20 ml of salted soy sauce
• 1 lime
• Fresh coriander and chili pepper rings for serving

The Preparation

1. Prepare the basic broth:
In a large saucepan, bring 1.5 liters of water to a boil. Meanwhile, peel and thinly slice the ginger, then cut the lemongrass stalk into chunks. Add these herbs to the simmering water along with the stock cube. Let it steep over low heat for 5 minutes, partially covered.

2. Prepare the vegetables:
Peel the colored carrots and cut them into thin sticks (julienne). Clean the mushrooms and, if necessary, cut them into strips. Wash the bok choy and separate the leaves.

3. Cook the vegetables:
When the broth begins to bubble gently, add the carrots, mushrooms, fish sauce, and soy sauce. Stir gently. Cook over medium heat for 10 minutes, until the vegetables begin to become tender.

4. Add the pak choy:
Add the pak choy. Let it cook for a while longer. 5 minutes so that the stems remain slightly crisp and the leaves very tender.

5. Add the shrimp:
Add the peeled shrimp to the broth. If they are raw, cook for 3 to 5 minutes, until they are pink and opaque. If they are already cooked, reduce this time to 2 minutes, just to warm them through.

6. Finish the broth:
Reduce the heat to low. Pour the coconut milk into the saucepan and stir gently. Squeeze the lime juice directly into the broth, taste, and adjust the seasoning if necessary (add a little salt or soy sauce to taste).

7. Serve:
Serve immediately in large bowls, making sure to evenly distribute the vegetables, shrimp, and broth. Garnish with fresh cilantro, add a few chili pepper rings for a little heat, or sprinkle with toasted sesame seeds for a crunchy touch.

Advice :

• For added flavor, make a homemade broth with the shrimp shells. Sauté them in a little oil with ginger before adding water and lemongrass.
• Add noodles (e.g., soba or udon) for a heartier dish. Cook them separately and add them to the bowls before adding the broth.
• Vary the vegetables according to your preferences: white radish (daikon) or bamboo shoots also add an interesting touch.

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A big thank you to @eloisemdn for making this flavorful recipe!