Summary

Ingredients

• 28 shrimp (s), fresh or frozen, raw, approx. 10 cm
• 1 small cauliflower
• 1 small carrot (s)
• 2 medium tomato (s), fully ripe
• 400 g coconut water
• 8 g chicken stock (Kraft bouillon)
• 10 g iner, finely diced, fresh or frozen
• 2 tablespoon celery, fresh or frozen
• 1 small chilli pepper (s), green, fresh or frozen
• 1 lime (s), juice it
• 10 g tamarind syrup
• 3 tablespoon pineapple syrup, light, alternatively honey, light
• 2 tablespoon oyster sauce (Saus Tiram)
• 80 g coconut milk, creamy (24% fat)

To garnish:

• 4 slices ciabatta, roasted
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Wash and peel the fresh prawns, remove the head and the intestines (only if clearly visible in black on the back). Thaw frozen goods. Wash the vegetables.
2. With cauliflower cut the stem at the lower end by approx. 2 cm. Separate the florets with an approx. 1 cm stem from the edge and separate them into smaller florets. Peel the main stem, which is lignified on the edge. Cut all stems crosswise into approx. 4 mm thick slices and rinse everything again.
3. Cap the carrot at both ends, peel, halve lengthways and cut into approx. 3 mm thick slices. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across.
4. Heat the coconut water and dissolve the chicken stock in it. Simmer the cauliflower and carrots for 4 minutes, strain and set aside.
5. In the meantime, wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
6. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Freeze the leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw.
7. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. For the fresh lime juice, wash one lime thoroughly and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
8. Add all ingredients from ginger to oyster sauce to the broth, simmer for 5 minutes, add the coconut milk and season with salt and pepper. From now on, stop simmering, just simmer. Add the cauliflower, carrot and tomato pieces. After 2 minutes add the prawns and let them turn pink. Put the finished soup in the serving bowls, garnish and serve warm with ciabatta.