Coconut Potato Soup with Fried Shrimp

Ingredients

• 500 g waxy potatoes
• 500 ml vegetable broth
• 1 lemongrass stalk
• 300 ml coconut milk
• fresh ginger
• Salt
• coarsely ground pepper
• lime juice
• 1 tsp coconut flakes
• 4 small shrimp
• 1 tsp Sesame oil

Instructions

1. 1.

   Wash, peel, dice the potatoes and bring to a boil in the vegetable broth for about 15 minutes. Bruise the lemongrass and add it to the soup; simmer. When the potatoes are tender, remove the lemongrass and puree the soup with an immersion blender. Add coconut milk, bring to a gentle boil, then season with freshly grated ginger, salt, and pepper. Finish with a splash of lime juice and sprinkle coconut flakes to taste.

2. 2.

   Quickly sear the shrimp in a pan with sesame oil until just cooked.

3. 3.

   Serve the soup in preheated bowls and garnish each bowl with a shrimp on top.