Summary

Ingredients

• 300 g shrimp (s), (loosened)
• 450 g peas, (frozen)
• 2 shallot (s)
• 2 lemongrass stalks
• 2 cloves garlic)
• 1 piece (s) ginger (small, fresh)
• 3 kaffir lime leaves
• 0.5 ½ lime (s), (untreated)
• 450 ml coconut milk, (unsweetened)
• 400 ml poultry stock
• 1 tablespoon clarified butter
• 2 tablespoon oil, (sunflower oil)
• salt and pepper
• some coriander green, for garnish

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop shallots. Rinse lemongrass, cut in half lengthways and press flat. Peel and finely dice ginger and a clove of garlic.
2. Heat clarified butter and sauté shallots, garlic, lemongrass, ginger and lime leaves in it. Add the peas and sauté briefly, then fill up with the poultry stock, 150 ml water and coconut milk. Season with salt and pepper, bring to the boil briefly and then simmer for about 15 minutes.
3. Rinse and drain the prawns. Rinse the lime, rub dry and finely grate the peel, squeeze out the juice. Peel the other clove of garlic and cut into slices. Sauté the prawns and garlic in hot oil, add the lime zest and juice and season with salt and pepper. Then pull the prawns on wooden skewers if necessary.
4. Remove lemongrass and lime leaves from the soup, puree the stock fine and foamy and season to taste again.
5. Arrange the soup with prawns and fresh coriander in bowls.