Summary

Ingredients

• 1 medium onion (s)
• 4 medium carrot (s)
• 1 leek
• 1 large bell pepper (s)
• 1 large zucchini
• 0.5 ½ lemon (n)
• 400 ml coconut milk
• 1 ½ liter vegetable stock
• 200 g shrimp (s)
• some sesame oil

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Instructions

1. Finely dice the garlic and onions and sauté in a saucepan, preferably with sesame oil. Now finely dice the carrots and leek and sauté with the garlic and onions.
2. Season the vegetables with a little chilli, depending on how hot you like them. Deglaze everything with the vegetable stock. Season with chilli, curry, turmeric and salt. Season to taste and bring to the boil.
3. Now puree everything. Add the coconut milk. The soup must no longer boil. Season again and season if necessary.
4. Finely dice the peppers and zucchini and sauté them in a little sesame oil. Any other vegetable can also be used as a filler or left out. Now add the steamed vegetables to the soup.
5. Fry the prawns briefly so that they are light pink and add to the soup. Don`t fry too long or they`ll get rubbery.