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🍲 Creamy Shrimp Coconut Soup

396 kcal · 30 min · 4 servings

Ingredients

• 500 ml coconut milk
• 1 tsp chili powder
• 1 tsp red curry paste
• 2 tbsp oil
• 1 large onion
• 2 lime leaves
• 1 tbsp fish sauce
• 1 cm ginger
• 4 giant shrimp (kitchen-ready)
• 1 tsp paprika powder (mild sweet)
• 1 tbsp ghee

Instructions

1. 1. Peel the ginger.
2. 2. Rinse the lime leaves under running water.
3. 3. Peel the onion and chop it into small cubes.
4. 4. Heat oil in a pot and sauté the ginger, lime leaves, and onions in it.
5. 5. Add half of the chili powder amount and the curry paste to the pot.
6. 6. Deglaze the mixture with coconut milk.
7. 7. Let the soup simmer on low heat for 5 to 10 minutes.
8. 8. Remove the lime leaves and the piece of ginger from the soup.
9. 9. Puree the soup thoroughly with a hand blender.
10. 10. Season the soup finally with fish sauce.
11. 11. Dust the shrimp with paprika powder.
12. 12. Heat ghee (clarified butter) in a frying pan.
13. 13. Fry the shrimp slowly in the ghee until golden brown.
14. 14. Pour the finished soup into four glasses.
15. 15. Thread the fried shrimp onto wooden skewers.
16. 16. Sprinkle the soup in the glasses with chili threads and the remaining chili powder.
17. 17. Garnish each glass with a skewered shrimp and serve.

Nutrition per serving

• kcal: 396
• Protein: 12 g · Fett/Fat: 36 g · Carbs: 5 g