Coconut Shrimp Soup

Ingredients

• 400 g shrimp with heads, medium size and raw (16 shrimp)
• 1 small stalk of leek
• 2 cloves garlic
• 2 cm ginger
• 1 lemongrass
• 2 tbsp oil
• 4 kaffir lime leaves
• 400 ml poultry broth (instant)
• 2 tbsp fish sauce
• 400 ml unsweetened coconut milk (canned)
• 2 tsp yellow curry paste
• 1 red chili pepper
• 2 tbsp Lime juice
• Coriander sprigs

Instructions

1. 1.

   Thaw shrimp, optionally remove heads and loosen flesh from shells. Score the back and remove dark vein. Rinse shells and shrimp separately in a sieve, drain.

2. 2.

   Peel garlic and ginger and finely chop both. Separate lemongrass stalks and mince. Wash leek and cut into long thin strips; blanch briefly in boiling water for garnish, set aside.

3. 3.

   Heat oil in a wok and lightly sauté shrimp shells (with heads) while stirring. Add lemongrass, ginger, garlic, and kaffir lime leaves, then immediately deglaze with broth, cover and simmer 20 minutes over medium heat. Strain through a fine sieve. Return lime leaves to the wok. Stir in coconut milk and yellow curry paste.

4. 4.

   Slice chili pepper lengthwise, deseed and finely mince; add with leek to soup and cook uncovered for 3 minutes. Add shrimp and let gently simmer about 2 minutes at lowest heat. Season with lime juice before serving, ladle into bowls and garnish with leek and a beautiful shrimp, serve hot.