Preparation time: 2 hours, for 4 people
Vegetables broth
1/2 fennel
1 zucchini
1/2 leek
1 onion
1 carrot
1 celery stalk
50g of fresh ginger
10g of galanga
1/2 bunch of coriander
20g of minced lemongrass
1 / 2L of beef consommé
1L of water
2 tablespoons of fish sauce (nam plaa)
3 lime leafs
4 common mushrooms
Shrimp and food plating
12 peeled shrimp with the tail
3 fresh coriander leaves
1 lime leaf
Preparation of the vegetable broth
> Wash and roughly chop all the vegetables.
> In a saucepan, put the vegetables, ginger, galangal and coriander.
> Let it boil between 1h30 and 2h on medium heat
> Une fois cuit, passer le bouillon au chinois puis laisser infuser jusqu’au service la citronnelle et les feuilles de lime
> Add the fish sauce
> Correct the seasoning. Be careful not to salt before putting the fish sauce because the fish salt is already very salty.
> Pell the shrimps keeping the tail
> Wash and peel the mushrooms and mince them
> Finally, heat it
Flood plating and presentation
> In a deep plate, arrange the shrimps in the middle and pour the broth
> Add the nicely arranged mushrooms
> Then add the coriander leaves and the lime leaf in decoration.
Ready to eat !
English 
French