Coconut Curry Soup with Shrimp

Ingredients

• 400 g shrimp (with heads)
• 2 Garlic cloves
• 20 g ginger (1 thumb-sized piece)
• 1 lemongrass stalk
• 2 tbsp sesame oil
• 4 kaffir lime leaves
• 400 ml poultry broth (instant)
• 2 tbsp fish sauce
• 400 ml coconut milk
• 2 tsp yellow curry paste
• 2 red chilies
• 2 tbsp Lime juice
• 0.5 bunch cilantro greens

Instructions

1. 1.

   Wash the shrimp, twist off the heads and separate the flesh from the shells. Make a slit along the back and remove the dark vein. Rinse the shells and shrimp separately in a sieve, then drain.

2. 2.

   Peel and finely chop the garlic and ginger. Separate the lemongrass into pieces and mince.

3. 3.

   Heat oil in a wok and lightly fry the shrimp shells with heads while stirring. Add the lemongrass, ginger, garlic and lime leaves, deglaze with broth, cover and simmer for 20 minutes over medium heat.

4. 4.

   Strain through a fine sieve and return the lime leaves to the wok. Stir in coconut milk and yellow curry paste.

5. 5.

   Halve the chilies lengthwise, deseed, wash and cut into thin strips. Add them to the soup and let reduce uncovered for 3 minutes. Add the shrimp and simmer gently for about 2 minutes on low heat.

6. 6.

   Season with lime juice before serving and ladle into bowls. Wash cilantro, shake dry and garnish the coconut curry soup with cilantro.