Coconut Lemongrass Soup with Prawns

Summary

Ingredients

• 3 stalks lemongrass
• 1 lime (s)
• 10 g iner, fresh, peeled
• 1 bunch coriander greens, fresh
• 2 cloves garlic)
• 2 chilli pepper (s), hot
• 125 g shiitake mushroom (s), fresh
• 3 large mushrooms, fresh
• 400 ml vegetable stock
• 400 ml coconut milk, can
• 5 tablespoon fish sauce, Asian
• 2 tablespoon agave syrup
• 300 g shrimp (s), ready to cook, e.., Kin Prawns, TK
• a bit salt
• some black pepper
• some oil for frying

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Instructions

1. Cut the lemongrass into small pieces, squeeze the lime. Chop the ginger, coriander and garlic into small pieces. Core and chop the chilli peppers. Cut the mushrooms into thin slices. Take the prawns out of the refrigerator.
2. Sauté lemongrass, ginger and 1 chilli pepper in oil over medium heat for 1 - 2 minutes. Deglaze with vegetable stock and let steep for 30 minutes. Then pour through a sieve and collect the liquid in a saucepan.
3. Add the fish sauce, lime juice, coconut milk and agave syrup. Add the mushrooms, garlic and the second chilli pepper, as well as about 10 prawns and half of the coriander and heat again. If you don`t like it so sour, only take half the amount of lime juice - give it a try!
4. In the meantime, fry the remaining prawns (seasoned with salt and pepper) in a pan with a little oil over medium heat for about 3 minutes on each side.
5. Add the remaining coriander and prawns to serve.