Chicken and shrimp soup from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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Notes about this recipe

  • L.Nightshade on November 09, 2014

    The bring-home hit of this dish for us was the shrimp and portabella balls. I'll happily make this soup again, and not bother with the chicken, or even the whole shrimp, the broth and the shrimp balls were what won us over. The shrimp balls are made up of finely chopped shrimp, sautéed portobella tops, cornstarch, and egg white. They were pretty gloppy, so I added a tiny bit more cornstarch than called for, and still didn't think they'd hold up in the broth. But lo and behold, they quickly became firm little balls, and absorbed all the flavors of the broth. Man, I'd make these things and pop them in bouillon if necessary (probably never happen as we seem to have gallons of homemade stock multiplying in the freezers). I do realize this is a personal taste/texture thing, but to me, these were like wonderful little dim sum treats; compact balls of great flavor. Not to demean the entire soup, we have some leftover, which I'll happily devour. But those shrimp balls were right up my alley.

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