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🍽️ Creamy Shrimp Coconut Curry Soup

487 kcal · 30 min · 4 servings

Ingredients

• 1 bunch spring onions
• 2 tsp fresh chopped ginger
• 2 cloves garlic
• 2 tomatoes
• 1 zucchini
• 2 tbsp oil
• 600 ml coconut milk (can, unsweetened)
• 1.5 tbsp green curry paste
• lemons (juice)
• salt
• pepper (from the mill)
• 300 g cooked peeled large shrimp

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Cut off the tough ends of the spring onions.
3. 3. Slice the spring onions into thin rings.
4. 4. Peel the garlic clove.
5. 5. Finely chop the garlic.
6. 6. Wash the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the hard core from the tomatoes.
9. 9. Dice the cored tomatoes into small cubes.
10. 10. Peel the zucchini.
11. 11. Cut the zucchini into small cubes.
12. 12. Heat the oil in a pan over high heat.
13. 13. Fry the spring onions, ginger, garlic, tomatoes, and zucchini in the hot oil.
14. 14. Fry the vegetables for 4 to 5 minutes.
15. 15. Stir the coconut milk into the pan.
16. 16. Stir the curry paste into the coconut milk.
17. 17. Add the lemon juice to the mixture.
18. 18. Season the soup with salt.
19. 19. Season the soup with pepper.
20. 20. Let the soup simmer uncovered over medium heat.
21. 21. Simmer the soup for about 3 minutes.
22. 22. Add the shrimp to the soup.
23. 23. Heat the shrimp briefly in the soup.
24. 24. Portion the finished soup into small bowls.
25. 25. Serve the soup.

Nutrition per serving

• kcal: 487
• Protein: 20 g · Fett/Fat: 39 g · Carbs: 14 g