Curried Peanut Soup with Shrimp

Peel the onion, garlic and ginger and finely chop. Remove the seeds from the chile pepper and finely chop. Sauté the onion, garlic, ginger and chile pepper in about 2 tablespoons of peanut oil. Stir in the garam masala, tandoori masala, coconut milk, vegetable broth and about half of the chopped peanuts. Bring to a boil and season with salt.

Peel the cucumbers, cut in half lengthwise, remove the seeds and grate using a box grater. Stir the cucumber into the soup and simmer for about 10-12 minutes, stirring occasionally.   

Thread the shrimp onto 4 wooden skewers. Sear in the remaining peanut oil for about 2 minutes per side, until pink and opaque. Season with salt and pepper. 

Rinse and dry the scallions and mint leaves. Thinly slice the scallions and roughly chop the mint. 

Ladle the soup into bowls, sprinkle with the scallions, mint and remaining peanuts.