Curried Shrimp and Leek Soup with Egg

Ingredients

• 400 ml vegetable stock
• 1 small leek stalk
• 200 g fresh shrimp (ready to cook)
• 4 hard‑boiled eggs
• 1 tbsp ghee (clarified butter from the organic shop)
• 400 ml unsweetened coconut milk
• Salt
• Pepper (freshly ground)
• 4 tsp curry powder
• lemongrass stalks

Instructions

1. 1.

   Clean, wash and halve the leek; cut into 1 cm thick strips. Heat the ghee in a pot, sprinkle the curry powder over it and fry briefly. Add the leek strips and sauté in the clarified butter. Deglaze with vegetable stock. Pour in the coconut milk and bring to a boil. Reduce heat and simmer gently for about 10 minutes with the lid slightly ajar.

2. 2.

   Remove the pot from the burner and season with salt and pepper. Add the shrimp and let them cook through in the hot soup. Peel and halve the eggs. Spoon the soup into bowls, place an egg half on top of each, garnish with lemongrass strips, and serve hot.