Summary

Ingredients

• 400 ml coconut milk
• 400 g tomato (s), passed
• 800 ml vegetable stock
• 1 teaspoon curry paste, red
• 3 clove (s) garlic
• 1 piece (s) ginger, approx. 3 cm
• 2 lime (s)
• 1 bunch spring onion (s)
• 250 g shrimp (s)
• 1 tablespoon oil
• Fish sauce (or normal salt)
• Coriander greens (for garnish)
• Palm sugar (or brown sugar)

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Instructions

1. Chop the garlic, ginger and spring onions as small as possible.
2. Fry everything in oil. Deglaze with the coconut milk and the tomatoes and add the curry paste, bring to the boil briefly and then add the vegetable stock. Puree everything if you wish. Season to taste with the fish sauce, sugar and lime juice.
3. Let the prawns stand in the soup for 15 minutes.
4. Finally, season again to taste and sprinkle with coriander before serving.
5. Tips: The quantities can be varied according to taste without any problems, only the ratio of coconut milk to tomatoes should always be 1: 1.
6. The prawns can of course be left out or replaced. In my experience, meat is not particularly suitable for this soup.
7. If you can get fresh lemongrass, you can also use it for the soup, but then you should only use one lime.
8. I usually peel the limes, take care of them and then add them to the soup, lightly pressed.
9. In short, the recipe is great for experimenting, I`m looking forward to your suggestions.