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🍽️ Creamy Coconut Shrimp Soup

485 kcal · 30 min · 4 servings

Ingredients

• 12 large shrimp (kitchen-ready, peeled, deveined)
• 2 carrots
• 1 spring onion
• 1 bamboo shoot
• 400 ml coconut cream
• 400 ml fish stock
• 2 tbsp fish sauce
• 4 tbsp yellow curry paste
• 1 tbsp sesame oil
• 4 lemon or lime leaves
• 1 lime
• salt
• pepper
• chili powder

Instructions

1. 1. Peel the carrots and clean the spring onions.
2. 2. Cut the spring onions, carrots, and bamboo shoots into thin strips (julienne).
3. 3. Heat the oil in a wok.
4. 4. Add the cut vegetables to the wok and sauté them briefly.
5. 5. Add the lime leaves and sauté them briefly as well.
6. 6. Stir the curry paste into the vegetables.
7. 7. Pour in the fish stock.
8. 8. Bring the soup to a boil.
9. 9. Let the soup simmer for about 5 minutes.
10. 10. Add the shrimp to the soup.
11. 11. Reduce the heat to a lower setting.
12. 12. Pour the coconut cream into the soup.
13. 13. Let the soup come to a brief boil.
14. 14. Season the soup to taste with fish sauce, salt, pepper, and chili.
15. 15. Divide the finished soup among small bowls.
16. 16. Serve the soup hot.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 36 g · Carbs: 12 g