Summary

Ingredients

• 250 g shrimp (s), fresh
• 2 large carrots
• 1 leek
• 2 cloves garlic)
• 2 piece (s) ginger root, each the size a walnut
• 750 ml chicken stock
• 200 ml coconut milk
• 1 teaspoon curry paste, red
• soy sauce
• 1 lemon (s), juice it
• salt and pepper
• Paprika powder
• 5 tablespoon oil (sunflower oil)
• possibly chopped parsley or coriander

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Instructions

1. Cut the prawns lengthways on the back and remove the black intestines.
2. For the marinade, dice a clove of garlic and a piece of ginger and stir together with 3 tablespoons of oil. Pour the marinade over the prawns, mix well and place in the refrigerator for at least 1 hour.
3. Cut the remaining garlic and ginger as well as the carrots and leek into small cubes.
4. Heat 2 tablespoons of oil in a saucepan and fry the ginger and garlic in it. Add the curry paste and vegetables and sauté briefly. Top up with the chicken stock and then cook for about 20 minutes. As soon as the vegetables are soft, puree the soup and strain through a sieve if necessary. Then add the coconut milk and puree again. Then season the soup with soy sauce, lemon juice and pepper.
5. Just before serving, take the prawns out of the marinade, season with salt, pepper and paprika and fry in a separate pan on both sides for about 1 - 2 minutes (depending on size).
6. Place the prawns in the middle of the preheated plate and carefully distribute the soup around the prawns.
7. Garnish with a little chopped parsley or coriander, depending on your taste.