Summary

Ingredients

• 250 g shrimp (s), frozen
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 100 g suar snap peas
• 200 g carrot (s)
• 1 tablespoon oil, (tasteless vegetable oil)
• 1 tablespoon flour
• 700 ml chicken broth
• 1 can coconut milk, (425 ml)
• 1 can chickpeas, (425 ml)
• 1 can tangerine (s)
• salt
• 1 teaspoon curry paste, red, heaped
• Honey, something to taste
• Cayenne pepper
• Curry powder

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Instructions

1. Thaw and drain the prawns.
2. Wash the peppers, cut in half, clean, thoroughly remove the seeds and cut the pulp into cubes.
3. Clean and halve the sugar snap peas, peel the carrots and cut them diagonally into thin slices. Fry the vegetables in heated oil and dust with flour.
4. Pour in the stock and coconut milk, bring to the boil, add the prawns and cook for about ten minutes.
5. Drain the chickpeas and add to the soup with the mandarins (including juice).
6. Season to taste with salt, red curry paste, a little honey, cayenne pepper and curry powder.
7. A slice of fresh baguette goes well with it.