Remove scampi/crabs or defrost. Bring whipping cream, milk and salt to a boil, remove from heat and simmer for 30 minutes. Finely chop shallots and garlic and add. Add soy sauce, coriander, sugar, chili, pepper and lemon zest. Bring to the boil again. Add the scampi, heat briefly and simmer for about 15 minutes. Season the soup finally. Cut the bread into cubes and toast in the butter until golden. Sprinkle over the soup just before serving.
The soup is tasty, but quite rich. Now it’s best to plan for a lighter main course.
The recipe comes from friends in Thailand.
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