Coconut Seafood Soup

0
Average: 0 (0 votes)
(0 votes)
Coconut Seafood Soup
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
1
1
200 grams
2 tablespoons
1 teaspoon
freshly grated Ginger root
1 tablespoon
1 tablespoon
2
1 can
Coconut milk (400 ml)
200 milliliters
200 grams
12
Shrimp (ready to cook peeled (except tail segment, deveined)
500 grams
Monkfish (ready to cook, skinless)
light Soy sauce (as needed)
Lime juice (to taste)

Preparation steps

1.

Peel shallot and cut into strips. Peel garlic and chop. Rinse tomatoes and cut into half. Saute shallot and garlic in hot oil in a saucepan. Add ginger, tomato paste, curry paste and kaffir lime leaves, mix and sauté briefly. Deglaze with coconut milk and fish stock.

2.

Rinse cauliflower, pat dry, mix into coconut soup and let simmer for about 3-4 minutes. Rinse tomatoes and dice. Add prawns and tomatoes and simmer for 2 minutes. Cut monkfish into bite-size pieces and add to soup. Let soup simmer for 3-4 minutes over low heat until monkfish is cooked. Season to taste with soy sauce, lime juice and cayenne pepper and serve immediately in preheated bowls.