Spicy Shrimp Broth with Rice
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 stalks Lemongrass
- 1 Red onion
- 2 green chili peppers
- 1 clove garlic cloves
- 1 Tbsp sesame oil
- 1.333 cups cherry Tomatoes
- 1 bunch fresh cilantro
- 1.333 cups shrimp (or prawns) cleaned and prepared
- 1 ⅔ cups Coconut milk (unsweetened)
- salt
- 1 Tbsp Fish sauce (to taste)
- fragrant Rice (cooked, to serve)
Preparation steps
1.
Wash and trim the lemon grass, remove the hard outer leaves and cut the white parts into thin rings. Peel and finely dice the onion. Slit the chillies open lengthwise, remove the seeds and wash and finely chop the flesh. Peel and finely chop the garlic. Wash and quarter or halve the cherry tomatoes. Wash the coriander, shake dry and pick off the leaves. Wash the shrimps and dry carefully.
2.
Heat the oil in a wok and sweat the lemon grass, onion, chilli and garlic for a few minutes. Then add the shrimps and stir-fry over a high heat for 1 - 2 minutes. Season with salt and take out of the wok. Add the coconut milk and tomatoes to the wok and cook for 2 - 3 minutes until smooth and creamy. Now add the shrimps and coriander and reheat in the sauce, but do not let it boil again. Add fish sauce to taste and serve with fragrant rice.
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