Coconut Shrimp Soup
- 16 medium-sized shrimp (with head, 400 grams)
- 2 garlic
- 2 centimeters ginger
- 1 Lemongrass
- 2 tablespoons vegetable oil
- 4 Lemon leaves
- 400 milliliters Chicken broth (Instant)
- 2 tablespoons Fish sauce
- 400 milliliters Coconut milk (Can, unsweetened)
- 2 teaspoons yellow Curry paste
- 1 Red chile pepper
- 2 tablespoons Lime juice
- cilantro (for garnish)
Defrost shrimp, remove heads and loosen meat from shells. Slice back of each shrimp and devein. Rinse shrimp in a colander and leave to drain.
Peel garlic and ginger and finely chop both. Loosen lemongrass and chop.
Heat oil in a wok and lightly fry shrimp shells with heads therein while stirring. Add lemon grass, ginger, garlic and lemon leaves, stir and then deglaze the wok with broth. Cook covered for 20 minutes over medium heat, then pour through a fine sieve back into the wok. Add lemon leaves back into the wok. Add coconut milk and yellow curry paste and stir.
Cut chile pepper lengthwise, remove seeds and chop very finely. Add chile pepper to the wok, mix and cook uncovered for 3 minutes. Add shrimp and simmer for about 2 minutes over lowest heat. To serve, season with lime juice and pour into bowls and garnish with cilantro.