Recipe: Tangy langoustine and crunchy seasonal vegetable soup

Le Cordon Bleu News, 02/01/2013

Tangy langoustine and crunchy seasonal vegetable soup

Recipe

About this recipe

Celebrate the Chinese New Year ! Le Cordon Bleu Chefs present this elegant recipe with the subtle flavors of Asia.

Serves: 4

Preparation time: 35 minutes

In this recipe:

Principal ingredients: 12 langoustine (scampi); 1/2 onion, finely chopped; 6 garlic cloves, sliced; 1 stick lemon grass; 1/4 leek white part only, sliced; 1 tbsp tomato paste; 1 tbsp soy sauce; salt; Finish; 1 Espelette pepper or red chilli, sliced; 1 tomato, peeled, seeded and cut into dice; 100 ml coconut milk; 50 ml soy milk; 30 g fresh ginger, grated; juice of 2 limes; salt; 1/4 bunch cilantro (coriander), shredded; Crunchy seasonal vegetables; 2 pak choi; 8 baby carrots; 20 baby snow peas (mange tout); oil
Decoration: sprigs cilantro (coriander)

Shell the langoustines (leave the tail flange and the last ring on half the langoustine tails) Refrigerate. Set aside 4 heads for the final garnish
Place the remaining langoustine heads in a saucepan with the aromatic garnish, tomato paste and soy sauce. Bring to the boil, reduce the heat and simmer for 20 minutes. Strain through a china cap sieve. Add the sliced red chilli, diced tomato, coconut milk, soy milk, grated ginger to the soup and boil for thirty seconds. Blend in a food processor; add the lime juice and taste. Check seasoning and add the shredded cilantro.
Crunchy seasonal vegetables: Halve the pak choi and blanch for 1 minute in lightly salted water. Drain, set aside. Trim the baby carrots leaving the stems intact and cut the snow peas into thick julienne. Sauté the vegetables in the wok with a little oil; keep very crunchy.
Pan-fry the langoustine tails and reserved heads over medium heat.
To serve: Divide the langoustine tails between bowls with the vegetables and pak choi. Add 1 head per bowl. Pour in the boiling, foamy soup and decorate with a few sprigs of cilantro.

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