Spicy Coconut Curry Soup with Shrimp
The fine soup captivates with many aromas - and these in turn develop great effects: For example, the essential oils and pungent substances from ginger relieve stomach cramps, constipation and flatulence. Coriander with its essential oils can do a similar thing. And with the chilli pepper our metabolism is stimulated. It's made possible by its spice maker capsaicin!
If you want to save fat calories, you can use coconut milk with a fat content of 9 percent. This variant provides just under 120 kilocalories per 100 millilitres; the creamy variant has a fat content of 227 kcal per 100 millilitres.
- 16 medium sized shrimp about 400 grams (approximately 14 ounces)
- 2 garlic cloves
- 2 centimeters ginger
- 1 Lemongrass
- 2 Tbsps vegetable oil
- 4 leaves Kaffir lime juice
- 400 milliliters Chicken broth
- 2 Tbsps Fish sauce
- 400 milliliters canned Coconut milk
- 2 tsps yellow Curry paste
- 2 Red chili peppers
- 2 Tbsps Lime juice
- cilantro (for garnish)
Peel and devein the shrimp, leaving the tails intact. Rinse and pat dry.
Peel and finely chop the garlic and ginger. Finely chop the lemongrass.
Heat the vegetable oil in a large pot and sauté the shrimp briefly. Add the garlic, ginger, lemongrass, kaffir lime leaves and mix well. Deglaze with the poultry broth, cover and simmer over medium heat for 20 minutes. Remove from heat and strain through a fine mesh sieve. Return the broth to the pot and stir in the coconut milk and yellow curry paste.
Cut the chile peppers in half lengthwise, remove seeds and slice thinly. Add the chile peppers to the soup and simmer for 3 minutes. Add the shrimp to the soup, remove from heat and let stand for about 2 minutes. Ladle the soup into bowls, drizzle with a bit of lime juice and garnish with fresh cilantro.