Curry Coconut Soup with Shrimp

Ingredients

• 16 whole shrimp
• 2 Garlic cloves
• 2 cm ginger
• 1 stalk lemongrass
• 3 tbsp oil
• 1 Lime
• 400 ml Chicken broth
• 2 tbsp fish sauce
• 400 ml unsweetened coconut milk (canned)
• 2 tsp Red curry paste
• 1 red chili pepper

Instructions

1. 1.

   Clean the shrimp and separate the meat from the shells. Make a slit along the back to remove the dark vein. Rinse the shells and shrimp separately in a sieve, then drain.

2. 2.

   Peel and finely chop the garlic and ginger. Bruise the lemongrass.

3. 3.

   Heat 1 tbsp oil in a wok and lightly sauté the shrimp shells with heads while stirring. Add lemongrass, ginger, and garlic, stir, then immediately deglaze with broth, cover and simmer for about 20 minutes over medium heat, then strain through a fine sieve.

4. 4.

   Slice the chili into thin rings.

5. 5.

   Zest the lime and squeeze out the juice.

6. 6.

   Heat the remaining oil in the wok and quickly sear the shrimp. Add curry paste and chili, sauté briefly, then deglaze with the cooked stock and coconut milk. Add lime zest and simmer for about 2 minutes. Season with lime juice and fish sauce before serving.