Shrimp and Coconut Soup with Cilantro and Chile
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 16 whole shrimp
- 2 garlic cloves
- 2 centimeters ginger
- 1 stalk Lemongrass
- 3 Tbsps sesame oil
- 1 Lime
- 400 milliliters Chicken broth
- 2 Tbsps Fish sauce
- 400 milliliters Coconut milk (canned, unsweetened)
- 1 tsp green Curry paste
- 1 red chili pepper
- 3 Tbsps cilantro (finely chopped)
Preparation steps
1.
Peel and devein the shrimp. Rinse well and set aside to drain.
2.
Peel garlic and ginger and finely chop. Smash the lemongrass slightly to release the oils.
3.
Heat 1 tablespoon oil in a wok and lightly cook the shrimp shells and heads while stirring. Stir in the lemon grass, ginger and garlic, then deglaze with the broth immediately. Simmer, covered, about 20 minutes over medium heat, then pour through a fine sieve.
4.
Cut the chile pepper into thin rings. Zest the lime and squeeze the juice.
5.
Heat the remaining oil in a wok and fry the shrimp. Add the curry paste and chile rings and pour in the fish stock and coconut milk. Add lime zest and simmer about 2 minutes. Season with lime juice and fish sauce to taste, stir in the chopped cilantro and serve.
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