Scampi Coconut Soup with Coriander and Chili

Ingredients

• 16 whole shrimp
• 2 cloves garlic
• 2 cm ginger
• 1 stalk lemongrass
• 3 tbsp Sesame oil
• 1 Lime
• 400 ml Poultry broth
• 2 tbsp fish sauce
• 400 ml unsweetened coconut milk (canned)
• 1 tsp green curry paste
• 1 red chili pepper
• 3 tbsp finely chopped coriander

Instructions

1. 1.

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

2. 2.

   Peel the garlic and ginger and finely chop both. Press the lemongrass to release its flavor.

3. 3.

   Heat 1 tbsp oil in a wok and lightly sauté the shrimp shells with the heads while stirring. Add the lemongrass, ginger, and garlic, 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 pepper into thin rings. Zest the lime and squeeze out its juice.

5. 5.

   Heat the remaining oil in the wok and quickly sear the shrimp. Add the curry paste and chili rings, then deglaze with the cooked stock and coconut milk. Add the lime zest and let everything cook for about 2 minutes. Season with lime juice and fish sauce, stir in chopped coriander, and serve.