This sous vide shrimp soup is a flavorful, rich soup that is made even better by sous viding the shrimp.
While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.
By Jason Logsdon
Published June 22, 2012
Cooking Time: 15 to 35 Minutes (why the range?) Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise Serves: 4 to 6 People
Sous Vide Shrimp and Pumpkin Soup Ingredients
For the shrimp
8 large raw shrimp, peeled and deveined 1 tablespoon butter or olive oil
Salt and pepper
For the Soup
1 pound pumpkin 4 tablespoons lime juice 2 yellow or white onions, chopped 1 or 2 small red chilies, finely chopped 1 stem lemon grass (white part only), chopped (optional) 1 teaspoon shrimp paste (optional) 1 teaspoon sugar 1½ cups coconut milk 1 teaspoon tamarind paste or puree (optional, if omitted use worcester sauce) 1 cup water ½ cup coconut cream (optional, if omitted add of coconut milk) 1 tablespoon fish sauce 2 tablespoons fresh Thai or Italian basil, chopped
Sous Vide Shrimp and Pumpkin Soup Instructions
Pre-Bath
Preheat the water bath to the indicated temperature.
Add the shrimp to the sous vide pouches and split the butter evenly among them. Sprinkle with salt and pepper and seal. Place in the water bath for 15 to 35 minutes.
For the Soup
Peel the pumpkin and remove the seeds then cut the flesh into 1" chunks. For an added garnish you can roast the seeds with canola oil and salt in a 300°F oven for 10 to 20 minutes until they just start to brown and then sprinkle them over the finished dish.
In a food processor combine the onions, chili, lemon grass, shrimp paste, sugar and about 1/2 of the coconut milk until well mixed. In a large pot combine the onion puree with the remaining coconut milk, tamarind puree and water.
Add the pumpkin to the pot and bring to a boil. Then reduce the heat, cover, and simmer until the pumpkin begins to soften, about 10 minutes.
Finishing the Sous Vide Shrimp and Pumpkin Soup
Take the shrimp out of the sous vide pouches and add them to the soup. Stir in the coconut cream, lime juice, and basil. Ladle the soup into bowls and serve with fresh, crusty bread.
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Sous Vide Shrimp and Pumpkin Soup Recipe
PT15M4 to 6 People
Ingredients:
8 large raw shrimppeeled and deveined1 tablespoon butter or olive oil1 pound pumpkin4 tablespoons lime juice2 yellow or white onionschopped1 or 2 small red chiliesfinely chopped1 stem lemon grass (white part only)chopped (optional)1 teaspoon shrimp paste (optional)1 teaspoon sugar1½ cups coconut milk1 teaspoon tamarind paste or puree (optionalif omitted use worcester sauce)1 cup water½ cup coconut cream (optionalif omitted add of coconut milk)1 tablespoon fish sauce2 tablespoons fresh Thai or Italian basilchopped
4.4762 stars - based on 42 reviews
Jason Logsdon
This sous vide shrimp soup is a flavorful, rich soup that is made even better by sous viding the shrimp.
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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