Thai-Style Shrimp Soup

Ingredients

• 16 whole shrimp
• 2 Garlic cloves
• 2 cm ginger
• 1 stalk lemongrass
• 3 tbsp oil
• 1 Lime
• 400 ml Poultry broth
• 200 g pak choi
• 150 g water chestnuts (sliced)
• 2 tbsp fish sauce
• 400 ml unsweetened coconut milk
• 1 tbsp 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 and 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. Press the lemongrass to release its flavor.

3. 3.

   Heat 1 tbsp oil in a wok and lightly fry 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 pepper into thin rings. Wash, trim, and roughly chop the pak choi; drain the water chestnuts. Zest the lime and squeeze out its juice.

5. 5.

   Heat the remaining oil in the wok and quickly sear the shrimp. Sauté the curry paste and chili, then deglaze with cooked stock and coconut milk. Add lime zest, pak choi, and water chestnuts and let cook for about 2 minutes. Season with lime juice and fish sauce before serving.