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🍽️ Creamy Seafood Soup with Coconut

406 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 2 garlic cloves
• 2 cm ginger
• 2 tbsp peanut oil
• 2 tbsp red curry paste
• 1 tbsp shrimp paste
• 500 ml poultry broth
• 250 g coconut milk
• 1 unpeeled lime
• 200 g oyster mushrooms
• 3 kaffir lime leaves
• 4 giant prawns (whole)
• 250 g squid tubes
• 2 tbsp fish sauce

Instructions

1. 1. Wash the chili peppers thoroughly.
2. 2. Remove the seeds from the chili peppers and cut them in half lengthwise.
3. 3. Peel the garlic cloves and the piece of ginger.
4. 4. Finely chop the garlic and the ginger.
5. 5. Heat the oil in a pot.
6. 6. Add the chopped chili, garlic, and ginger to the hot oil.
7. 7. Sauté the ingredients briefly until they become translucent.
8. 8. Stir the curry paste and the shrimp paste into the mixture.
9. 9. Let the pastes sweat briefly with the aromatics.
10. 10. Deglaze the mixture with the broth and the coconut milk.
11. 11. Add the kaffir lime leaves to the soup.
12. 12. Let the soup simmer on low heat for about 10 minutes.
13. 13. Wash the lime under hot water.
14. 14. Finely grate the zest of the lime.
15. 15. Squeeze the juice of the lime.
16. 16. Clean the mushrooms.
17. 17. Break the mushrooms into small pieces if they are too large.
18. 18. Cut the shrimp along the back.
19. 19. Rinse the shrimp briefly with hot water.
20. 20. Rinse the squid briefly with hot water.
21. 21. Pat the squid dry with a kitchen towel.
22. 22. Score the squid with a sharp knife in a diamond pattern.
23. 23. Cut the squid into bite-sized pieces.
24. 24. Add the shrimp, squid, lime juice, lime zest, and mushrooms to the soup.
25. 25. Cook the ingredients on low heat for about 5 minutes.
26. 26. Do not let the soup boil vigorously to keep the seafood tender.
27. 27. Season the soup with fish sauce.
28. 28. Fill the soup into small bowls.
29. 29. Serve the soup immediately.

Nutrition per serving

• kcal: 406
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 9 g