Summary

Ingredients

• 300 ml poultry broth
• 300 ml cream
• 100 ml vermouth (Noilly Prat)
• 5 cl port wine
• 8 cl wine, white
• 4 shallot (s)
• 0.5 stick ½ leek
• 1 tablespoon curry
• 1 pinch curry paste, green
• 5 stalks lemongrass, cut into small pieces
• 2 kaffir lime leaves
• 4 tablespoon desiccated coconut
• 1 apple, (Granny Smith)
• 0.5 ½ pineapple (mini pineapple)
• 0.5 ½ banana (s)
• 1 bunch parsley
• 60 g butter, cold
• 1 pinch salt
• 80 g noodles (noodle strips or rice noodles)
• 36 small scampi (gambaretti)
• Ginger, sliced, marinated
• Oil (peanut oil)
• Salt (curry salt)

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Instructions

1. In a large pot over medium heat, combine the vermouth, port wine, lemongrass, and kaffir lime leaves. Simmer for 5 minutes to reduce and infuse flavors.
2. Slice the shallots and leek. Add to the pot along with the poultry broth. Simmer for 5 minutes.
3. Stir in the cream, curry, green curry paste, and desiccated coconut. Simmer for 10 minutes.
4. While the soup simmers, finely puree the apple, mini pineapple, banana, and parsley in a blender until smooth.
5. Pour the puree into the soup and stir well. Simmer for 5 minutes.
6. Pass the soup through a fine-mesh strainer or cloth to remove all solids.
7. Return the strained soup to the pot. Whisk in the cold butter while the soup is still hot. Season with salt and curry salt to taste.
8. Cook the rice noodles or noodle strips according to package directions. Drain and set aside.
9. Pat the scampi dry with paper towels. Season both sides with curry salt.
10. Heat the peanut oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, fry the scampi for 2 to 3 minutes per side until opaque and cooked through.
11. Thread 3 scampi onto each of 12 wooden skewers, alternating with slices of marinated ginger.
12. Place a portion of noodles in the bottom of 12 hot serving cups, if desired.
13. Rest a skewer across the rim of each cup. Ladle the hot soup into each cup to fill.