Summary

Ingredients

• 500 g tomato (s)
• 1 medium onion (s)
• 1 clove garlic
• 5 g iner
• 2 chilli pepper (s)
• 500 ml vegetable stock
• 1 can coconut milk
• 1 small zucchini, approx. 60 g
• 1 tablespoon curry paste, mild
• 1 stalk lemongrass
• 1 tablespoon, leveled curry powder
• 1 teaspoon turmeric
• 1 tablespoon, leveled raw cane sugar
• 10 basil leaves
• 0.5 ½ bunch parsley
• 15 shrimp (s), frozen, defrosted, without shell
• 2 tablespoon rapeseed oil
• 1 ½ tablespoon soy sauce
• 1 tablespoon lemon juice

Print Recipe Pin Recipe

Instructions

1. The tomatoes, e.g., Oxheart tomatoes, scald with boiling water, peel and cut into cubes. Peel and dice the onion. Grate the clove of garlic and ginger. Core the chili peppers and cut into small pieces. Press the lemongrass stalks with a knife.
2. Heat the rapeseed oil in a saucepan and sweat the onion cubes in it. Garlic, ginger and
3. Add the chilli and let it sauté briefly. Add the tomatoes, sprinkle with sugar and pour the hot broth over them. Stir in the coconut milk. Add lemongrass, curry, curry paste, turmeric, lemon juice and soy sauce. Bring to the boil and simmer for about 10 minutes.
4. In the meantime, cut the zucchini into slices and then into fine strips. Rinse and drain the shrimp. Add the zucchini strips and prawns to the soup and let it steep for 5 minutes over a mild heat. Remove the lemongrass.
5. Just before serving, cut the parsley and basil into small pieces and add to the soup.
6. There is also bread.
7. Tip: The soup also tastes very good with rice as a filler.