Summary

Ingredients

• 1 can coconut milk, (400 g)
• 500 ml poultry stock and vegetable stock, mixed
• Lentils, yellow, 1 soup ladle full
• Lentils, black, 1 soup ladle full
• 20 Shrimp (s), (King Prawns)
• 5 sticks lemongrass
• 0.5 ½ mango (s)
• 5 kaffir lime leaves
• 10 cm ginger
• 1 tablespoon cardamom
• 1 tablespoon coriander
• Pepper (Szechuan pepper)
• 1 teaspoon curry paste, yellow, depending on the degree heat required
• Oil, (peanut oil)
• possibly palm sugar
• Spring onion (s) OR
• Basil - Böätter (Thai)
• Sauce, (sweet chicken sauce)

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Instructions

1. Wash the prawns, devein and skewer 5 pieces each on 4 lemongrass sticks. To do this, shorten the lemongrass if necessary, sharpen it a little with the knife and taper it. Place the skewers on aluminum foil, marinate with the sweet chicken sauce, close the aluminum foil and let it sit in the refrigerator for 1 hour.
2. Wash yellow lentils, bring to a boil with water. When they are tender, drain them in a colander. Bring black lentils with 1 stalk of pounded lemongrass, ginger and 1 leaf of kaffir lime to the boil in water, allow to swell over low heat until a creamy, firm mass forms. If necessary, season the black lentils with ginger and Szechuan pepper.
3. Crush the cardamom, coriander and Szechuan pepper in a mortar, gently toast in a saucepan in peanut oil. Don`t get a tan! Add the curry paste, roast it, deglaze with a little coconut milk and stir into a thick paste. Add the rest of the coconut milk.
4. Add the stock mixture and the kaffir leaves and bring to the boil. Grate ginger to taste.
5. Add 2 - 3 tablespoons of the yellow lentils to the soup. Peel the mango, cut 1 half into small cubes and add to the soup. Add 2 tablespoons of the sweet chicken sauce to the soup. Remove the kaffir leaves. Puree the soup with the hand blender. Season with ginger and Szechuan pepper to taste and the degree of spiciness you want. Possibly add palm sugar. Add the kaffir leaves again and let the soup steep with little heat.
6. Fry the prawn skewers in a pan in a little peanut oil, remove the leaves from the soup, fill the soup into plates, place a cam out of the black lentils in the middle and serve with the prawn skewer. Decorate with leaves of Thai basil or spring onion rolls.
7. We drink a residual sweet Riesling with it.
8. I have prepared this soup very often and it always turns out a little different. The amounts of the individual ingredients are quite variable, I`ve already cooked them with bean sprouts without shrimp as a party soup, or without coriander or without cardamom or or But I usually cook us de lameng anyway. The yellow lentils make the soup nice creamy and intensify the yellow color. The black lentils are more for the look, but guests are always thrilled by the black nock, which stands out very nicely in the soup and has a taste that has not been experienced that often. Above all, ginger, Szechuan pepper, curry paste and the sweet chicken sauce always have to be adapted to the respective spiciness.