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🍲 Creamy Lemongrass Coconut Soup with Shrimp

209 kcal · 30 min · 4 servings

Ingredients

• 3 stalks lemongrass
• 10 g ginger (1 piece)
• 2 red chili peppers
• 2 tbsp rapeseed oil
• 400 ml fish stock
• 2 limes
• 1 bunch coriander
• 100 g shiitake mushrooms
• 2 garlic cloves
• 3 tbsp Thai fish sauce
• 300 ml coconut milk (9 % fat)
• 20 g brown sugar (1 tbsp)
• salt
• pepper
• 8 shrimp (with shell, headless)

Instructions

1. 1. Thoroughly wash the lemongrass stalks.
2. 2. Remove the tough outer leaves from the lemongrass.
3. 3. Cut the lemongrass into small pieces.
4. 4. Peel the ginger.
5. 5. Roughly chop the ginger.
6. 6. Wash the chili peppers.
7. 7. Remove the stems from the chili peppers.
8. 8. Slice the chili peppers lengthwise.
9. 9. Remove the seeds from the chili peppers.
10. 10. Rinse the deseeded chili peppers again if necessary.
11. 11. Heat one tablespoon of oil in a pot.
12. 12. Sauté the lemongrass over medium heat for one to two minutes.
13. 13. Add the chopped ginger to the pot.
14. 14. Add one of the chili peppers to the pot.
15. 15. Sauté the ginger and chili briefly.
16. 16. Pour the meat broth into the pot.
17. 17. Bring the soup to a boil.
18. 18. Let the soup simmer over medium heat for about thirty minutes.
19. 19. Halve the limes.
20. 20. Squeeze the juice from the lime halves.
21. 21. Wash the coriander.
22. 22. Shake the coriander dry.
23. 23. Pluck the coriander leaves from the stems.
24. 24. Roughly chop the coriander leaves.
25. 25. Clean the mushrooms.
26. 26. Slice the mushrooms.
27. 27. Peel the garlic.
28. 28. Chop the garlic.
29. 29. Add the remaining chili pepper to the chopping.
30. 30. Strain the soup through a sieve into a clean pot.
31. 31. Add the fish sauce to the soup.
32. 32. Add the lime juice to the soup.
33. 33. Add the coconut milk to the soup.
34. 34. Add the sugar to the soup.
35. 35. Season the soup with salt.
36. 36. Season the soup with pepper.
37. 37. Add the sliced mushrooms to the soup.
38. 38. Add the chopped garlic to the soup.
39. 39. Add the remaining chili pepper to the soup.
40. 40. Reheat the soup.
41. 41. Rinse the shrimp.
42. 42. Pat the shrimp dry with kitchen paper.
43. 43. Heat the remaining oil in a pan.
44. 44. Fry the shrimp for about four minutes over medium heat.
45. 45. Fill four bowls or soup plates with the soup.
46. 46. Thread the shrimp onto four wooden skewers.
47. 47. Place the shrimp skewers on top of the soup.
48. 48. Sprinkle the chopped coriander over the soup.
49. 49. Serve the soup.

Nutrition per serving

• kcal: 209
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 12 g