Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Soups/Sauces           Shrimp and Coconut Milk Soup with Ginger & Lemongrass
Back to Recipes Listing           Episode: 112           Episode Name: Unforgettable Soup           Download Recipe Card


(Yields: 4 servings)

•   4 stalks lemongrass
•   5 cups canned unsweetened coconut milk
•   1 stalk celery, diced
•   ¼ cup ginger, minced
•   6 tablespoons freshly squeezed lemon juice
•   1 tablespoon garlic, minced
•   ¼ cup fresh cilantro, minced
•   1 cup dry white wine
•   Salt & pepper, to taste
•   12 each Jumbo prawns U-12 or U-15
•   1 tablespoon virgin olive oil
•   1 whole onion, thinly sliced
•   1 whole carrot, thinly sliced
•   1 small leek, julienned
•   Salt & pepper, to taste
•   16 fresh basil Leaves, coarsely chopped
•   2 tablespoons fresh chives, finely sliced
•   3 oz haricots vert, blanched and sliced into 1-inch lengths
•   1 large tomato, blanched, peeled, seeded, diced


To prepare the broth, crush the lemongrass with the back of a knife or a cleaver, or use a mallet. Place in a large stockpot and add the coconut milk, celery, ginger, lemon juice, garlic, cilantro, white wine, salt and pepper. Stir together and bring to a boil.

Heat the olive oil in a saucepan and sauté the onion, carrot and leek over medium-high heat for 2 minutes. Season with salt and pepper and add the strained coconut broth. Bring to a boil, reduce the heat to barely a simmer and cook for about 3 to 5 minutes longer, stirring occasionally.

Stir in the basil, chives, haricots verts, tomato, and return to a boil over high heat. Add shrimp. Adjust the seasonings, if necessary. Transfer to a tureen (or ladle directly into bowls if you prefer), and serve immediately.