Summary

Ingredients

• 100 g onion (s), finely chopped
• 200 ml coconut milk
• 200 ml vegetable broth or other broth, possibly instant
• 100 ml cream
• 300 g chestnut (s), cooked
• 1 small lime (s), the juice from it or lemon juice
• 1 sprig thyme or /2 teaspoon dried
• salt and pepper
• Milk foam, possibly from a can
• Cocoa or speculoos crumbs or cinnamon
• 12 small shrimp (s)
• 4 physalis
• curry
• cumin
• salt and pepper

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Instructions

1. Do not sweat the onions too hot, just let them take some color. Then add the chestnuts and sweat together with the onions for a few minutes. Add the sprig of thyme or sprinkle with half a teaspoon of dried thyme. Pour in coconut milk, broth and cream and bring to the boil, using it to dissolve any existing grounds. Simmer gently for 10 minutes.
2. Pour the soup into a warm saucepan with a high rim or into a plastic container and puree with a hand mixer. Put it back into the pot through a sieve and use water, broth or coconut milk to improve the consistency as desired. Depending on the amount of chestnuts, the soup will be smoother. The given amount is very appropriate. Bring to the boil again and season with salt, pepper and lime juice.
3. Fry the prawns in a pan, season with curry, pepper, cumin and salt. Put the physalis on a wooden skewer and put 4 prawns in front of it. Pour the soup into straight drinking glasses (0.2 l), cover with a cap made of milk foam, sprinkle with cocoa, speculoos crumbs or cinnamon and place the skewer across the edge of the glass.