Coconut Milk Soup with Shrimp
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 sprig Lemongrass
- 2 garlic cloves
- 2 red chili peppers
- 1 Tbsp freshly grated ginger
- 1 Tbsp sesame oil
- 450 milliliters Chicken broth
- 350 milliliters Coconut milk (unsweetened)
- 2 scallions
- 8 King prawn (peeled and deveined)
- 2 Tbsps sesame oil
- salt
- freshly ground peppers
- light soy sauce
- ½ bunch Asian Chives (with flowers)
Preparation steps
1.
Cut the lemon in half and press. Peel and halve the garlic. Rinse, trim and cut into rings the chiles. Briefly sauté half of chile with lemongrass, garlic and ginger in hot oil. Pour in the broth and coconut milk, bring to boil and simmer for about 10 minutes quietly. Strain through a sieve and put back in the pot. Rinse scallions, trim and cut into narrow strips 5 cm (2 inches) long.
2.
Rinse the shrimp, pat dry and cook in a hot pan in oil until golden yellow. Add the remaining chile strips and season with salt and pepper. Season the soup with salt and soy sauce to taste and place in small bowls. Serve with the shrimp, and garnish with scallions and chives.
