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🍽️ Creamy Coconut Soup with Shrimp and Wonton Dumplings

384 kcal · 30 min · 4 servings

Ingredients

• 100 g Tiger Shrimp (peeled and deveined, ready to cook)
• 2 Spring Onions
• 1 Garlic Clove
• 1 tsp fresh grated Ginger
• light Soy Sauce
• Cayenne Pepper
• 12 Wonton Wrappers
• 2 Stalks Lemongrass (only the lower third)
• 2 cm fresh Ginger
• 1 red Chili Pepper
• 3 Kaffir Lime Leaves
• 200 ml Coconut Milk
• 1 tbsp red Curry Paste
• 4 Spring Onions
• 8 Tiger Shrimp (peeled and deveined, ready to cook)
• 100 g Shiitake Mushrooms
• Lime Juice
• Fish Sauce
• Cilantro (for garnish)

Instructions

1. 1. Rinse the shrimp under cold water and pat them dry with a kitchen towel.
2. 2. Cut the spring onions into thin rings.
3. 3. Peel the garlic.
4. 4. Place the shrimp, spring onion rings, and garlic into a blender.
5. 5. Blend the mixture, but ensure it does not become too fine.
6. 6. Stir the grated ginger into the paste.
7. 7. Season the filling with soy sauce and cayenne pepper.
8. 8. Lay the wonton pastry sheets flat on your work surface.
9. 9. Place one to two teaspoons of the filling in the center of each sheet.
10. 10. Moisten the edges of the pastry sheets with a little water.
11. 11. Fold the edges over the filling and press them firmly to seal.
12. 12. Cover the finished dumplings with plastic wrap and keep them cool.
13. 13. Cut the lemongrass into thin rings.
14. 14. Peel the ginger and slice it into thin rounds.
15. 15. Wash the chili pepper, halve it, and remove the seeds.
16. 16. Cut the kaffir lime leaves into thin strips.
17. 17. Add the lemongrass, ginger, chili, lime leaves, broth, and coconut milk to a pot.
18. 18. Bring the soup to a boil.
19. 19. Stir in the curry paste.
20. 20. Let the soup simmer gently for about ten minutes.
21. 21. Wash the spring onions and cut them into thin diagonal rings.
22. 22. Rinse the shrimp and pat them dry.
23. 23. Clean the mushrooms and slice them.
24. 24. Add the mushrooms, wonton dumplings, and shrimp to the hot soup.
25. 25. Finally, season the soup with lime juice and fish sauce.
26. 26. Divide the soup among the plates.
27. 27. Garnish the dish with fresh coriander leaves.

Nutrition per serving

• kcal: 384
• Protein: 31 g · Fett/Fat: 14 g · Carbs: 33 g