Coconut Curry Shrimp Soup

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Coconut Curry Shrimp Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
1
Red Onion
10
2 centimeters
500 grams
1 tablespoon
freshly ground Pepper
½ bunch
1 tablespoon
2 tablespoons
500 milliliters
250 milliliters
1 teaspoon

Preparation steps

1.

Peel the onion and cut into thin strips. Rinse and halve the cherry tomatoes. Trim both ends of lemongrass, peel the outer layers and cut tender portion into 2 cm (approximately 3/4 inch) pieces. Peel ginger and cut into thin slices.

2.

Rinse the shrimp, pat dry, sprinkle with lemon juice and season with salt and pepper.

3.

Rinse parsley and cilantro, shake dry and chop coarsely.

4.

Heat sesame oil in a wok. Add onion strips, ginger and lemongrass. Sauté briefly, pour in the fish stock and the coconut milk and simmer for about 10 minutes. Add the shrimp and cook until done. Add the parsley and cilantro to the soup and season with a little green curry paste. Add the halved cherry tomatoes just before serving the soup.