In this cold winter nothing better than to prepare a good soup. And to make you forget a little the temperatures, prepare you a good Chinese shrimp soup. Cooked from a poultry broth, this shrimp soup mixes different flavors and will make you forget, the time of a tasting, the monotony of the winter.
Ingredients
200g Shrimp, peeled
200g Bamboo shoots
1 / 2L Chicken broth
3tbsp Sake
1tsp Sugar
1tsp Flour
2tbsp Vegetable oil
Salt
Preparations
1 In a bowl of cold water, pour the mushrooms and let soften, then drain and set aside.
Cook the bamboo shoots and the shrimp at the same time, but in a different pan. Once cooked, set aside.
2 Boil the chicken stock and add the sliced mushrooms for 4 minutes.
Then add the sake, sugar, salt, and peeled shrimp.
3 Place the pan on low heat and gradually add the flour while mixing to avoid lumps.
