Shrimp, ginger and coriander broth by Jean-Francois Piege

Shrimp, ginger and coriander broth by Jean-Francois Piege

Serves 6 persons


  • 8 large raw peeled-off shrimps
  • 1 bunch of coriander
  • 2 cubes of chicken stock
  • 1 yellow lemon
  • 2 spring onions 
  • 2 tablespoons of extra virgin olive oil 
  • sea sal 


1- Chop the spring onions, peel and chop the ginger, leaft the coriander and keep the stems, squeeze the lemon. 

2- Cut the shrimp into large pieces, drizzle with olive oil, season with sea salt and espelette chili pepper and mix. Add the chopped spring onions, coriander leaves and half of the ginger. 

3- Bring 1 liter of water to a boil, add the stock cubes, coriander stems, the rest of ginger and let it infuse for 10 minutes. Bring a few seconds to a boil and add the juice of one lemon.

4- Put the shrimps in small soup bowls with the marinade and pour over the hot broth just before serving. 

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