Asparagus and shrimp broth


  • 12 large raw shrimp
  • 12 green asparagus
  • 4 cives

  • 2 cm peeled and chopped ginger root + a little for serving
  • 2 peeled garlic cloves

  • 1 stick of lemongrass

  • 2 tablespoon(s) of oil
  • 2 star anise stars

  • 1 teaspoon(s) peppercorns
  • 250 g flat rice noodles
  • 1 bunch of coriander
  • 1 carrot

  • 2 limes

  • 50 g roasted salted peanuts


  1. Peel the asparagus, cut off 1/3 of the bottom of the stem. Reserve the peelings and the cut part. Cut the heads of the shrimp. Slice the chives, reserve the green part. Crush the garlic cloves and cut the lemongrass stick into quarters.

  2. Heat the oil in a casserole dish over medium heat. Brown the shrimp heads, white spring, ginger, garlic cloves, star anise and peppercorns. Add the peelings and the base of the asparagus, pour 3 liters of water and bring to the boil. Let simmer for 1 hour over medium-low heat.

  3. Meanwhile, cook the rice noodles for 5 minutes in boiling salted water. Drain them, rinse them and reserve them in a cool place in cold water. Chop the coriander stems (reserve the leaves). Finely slice the carrot. Cut the asparagus into 1 cm pieces – except the tips, keep whole.

  4. Filter the broth, salt it and bring it to the boil again. Add the carrots, asparagus and coriander stems. Leave to simmer for 7 to 8 minutes and add the rice noodles. Leave to cook for another 1 minute. Serve with lime wedges, chopped peanuts, coriander leaves, chopped chives and a little chopped ginger.

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