Coconut Shrimp Soup

Ingredients

• 16 medium raw shrimp (with head approx. 400 g)
• 2 Garlic cloves
• 2 cm ginger
• 1 lemongrass stalk
• 2 tbsp oil
• 4 lemon 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
• fresh coriander sprigs

Instructions

1. 1.

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

2. 2.

   Peel garlic and ginger, finely chop both. Separate lemongrass stalks and mince them.

3. 3.

   Heat oil in a wok and lightly fry shrimp shells with heads while stirring. Add lemongrass, ginger, garlic, and lemon leaves; stir quickly and deglaze with broth. Cover and simmer for 20 minutes over medium heat, then strain through a fine sieve. Return the strained liquid to the wok. Stir in coconut milk and yellow curry paste.

4. 4.

   Slice the chili pepper lengthwise, deseed, and finely chop. Add to the soup and reduce slightly for 3 minutes uncovered. Add shrimp and let it cook gently for about 2 minutes on low heat. Finish with lime juice, serve in bowls, and garnish with coriander.