Coconut Shrimp Soup

Ingredients

• 1 stalk lemongrass
• 10 g ginger
• 600 ml Vegetable Broth
• 400 ml coconut milk
• 3 kaffir lime leaves
• 16 large shrimp (20 g each; ready-to-cook; peeled and deveined)
• 8 spring onions
• 200 g pak choi
• 200 g rice vermicelli
• 1 red chili pepper
• 2 tbsp red curry paste (15 g)
• 2 tbsp Lime juice
• 3 tbsp Fish sauce

Instructions

1. 1.

   Wash the lemongrass and halve it lengthwise. Peel the ginger and slice into rounds. Add both to a pot with vegetable broth, coconut milk, and kaffir lime leaves. Bring to a boil and simmer over low heat for about 10 minutes.

2. 2.

   Meanwhile rinse the shrimp under cold water and pat dry. Trim and wash the spring onions, cut into rings, and set aside the green parts for garnish. Clean the pak choi, wash it, roughly chop the leaves and slice the stems into strips. Cook the rice vermicelli according to package instructions, drain and set aside. Wash the chili pepper, trim it, and finely chop.

3. 3.

   Strain the soup through a sieve back into the pot. Stir in the curry paste and season with lime juice and fish sauce. Add the pak choi stems and simmer over low heat for about 1 minute. Then add the shrimp, chili, and spring onions, cooking gently over low heat for about 2 minutes without boiling. Fold in the noodles and pak choi leaves, letting everything warm together for 2 more minutes. Serve the coconut shrimp soup in bowls.

4. 4.