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🍽️ Creamy Shrimp Coconut Soup

437 kcal · 30 min · 4 servings

Ingredients

• 8 raw, medium-sized shrimp (or shrimp with shell, headless)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 1 leek stalk
• 425 ml coconut milk (can, unsweetened)
• 400 ml veal stock (from the jar)
• 50 g coconut flakes
• 1 tsp turmeric
• 5 tbsp orange juice
• 1 tsp mild curry powder
• 1 tsp cane sugar
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shrimp but leave the tail fins on.
2. 2. Make a lengthwise cut along the back of the shrimp.
3. 3. Remove the dark vein.
4. 4. Make a small cut on the belly of the shrimp.
5. 5. Season the shrimp with salt and pepper.
6. 6. Clean the leek and wash it thoroughly.
7. 7. Slice the white and light green parts of the leek into thin rings.
8. 8. Bring the meat broth to a boil in a pot.
9. 9. Add the leek rings to the boiling broth.
10. 10. Cook the leek rings for about 6 minutes.
11. 11. Stir the coconut milk into the soup.
12. 12. Stir the shredded coconut into the soup.
13. 13. Stir the orange juice into the soup.
14. 14. Stir the turmeric into the soup.
15. 15. Let the soup come to a boil once.
16. 16. Season the soup with salt.
17. 17. Season the soup with pepper.
18. 18. Add a pinch of sugar to the soup.
19. 19. Add curry powder to the soup.
20. 20. Heat oil in a pan.
21. 21. Fry the shrimp in the hot oil.
22. 22. Fry the shrimp for about 2 minutes on the first side.
23. 23. Fry the shrimp for about 2 minutes on the second side.
24. 24. Divide the hot soup among the soup bowls.
25. 25. Place the fried shrimp on top of the soup.

Nutrition per serving

• kcal: 437
• Protein: 16 g · Fett/Fat: 37 g · Carbs: 10 g