Coconut Soup with Shrimp
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 2 cans unsweetened Coconut milk (about 400 grams, or approximately 1 3/4 cups)
- 3 garlic cloves (coarsely chopped)
- 1 pc fresh ginger (5 cm, or 2 inch, unpeeled sliced)
- 1 small red chili pepper (cut into large pieces)
- 3 Tbsps Fish sauce
- 2 stems Lemongrass
- 4 Thai basil (leaves)
- 500 grams kitchen-ready shrimp
- 3 Tbsps scallions
- sesame oil
Preparation steps
1.
Heat the coconut milk in a saucepan. Add garlic, ginger, chile, lemongrass and basil leaves into it and bring to a boil. Reduce heat and simmer covered for 15-20 minutes. Pour the soup through a sieve and add the fish sauce (it's very salty!) Taste carefully.
2.
In a pan, heat 4 tablespoons of sesame oil and fry the shrimp on all sides.
3.
Froth the soup with a hand blender, pour into small bowls, put in 2-3 shrimp and serve garnished with chives immediately.
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