Coconut Shrimp Soup
Ingredients
- Ingredients
- 350 grams fresh Spinach
- 300 grams potatoes
- 100 grams onions
- 1 red Bell pepper
- 1 clove garlic cloves
- 4 Tbsps neutral vegetable oil
- 3 sprigs thyme
- 1 sprig rosemary
- 1 l Chicken broth
- 400 milliliters Coconut milk
- 300 grams raw peeled shrimp
- 1 bunch scallions
- 1 red chili pepper
- salt
- freshly ground pepper
- 1 Tbsp Lime juice
Preparation steps
Trim the spinach, rinse, spin dry and chop coarsely. Peel potatoes, rinse and cut into 2 cm (approximately 3/4 inch) dice. Peel the onions and chop finely. Rinse the bell pepper, dry, seed and finely dice. Peel and press the garlic. Heat the oil in a large saucepan, add the onion and garlic and cook until soft. Add spinach, potatoes and bell pepper and sauté 1-2 minutes, stirring.
Add thyme and rosemary. Deglaze with the chicken broth and top with the coconut milk. Bring to a boil, reduce heat to low and simmer for 20 minutes. Meanwhile, rinse the shrimp under running water and pat dry.
Trim scallions and cut into rings. Rinse the chile pepper, cut in half, remove seeds and finely chop. Add shrimp, scalllions and chile pepper to the soup, bring to a boil again and let simmer for 10-15 minutes. Remove thyme and rosemary and season the soup with salt, pepper and lime juice. Serve in bowls.
