Summary

Ingredients

• 600 g potato (s), floury cookin
• 100 g spinach, frozen, thawed
• 2 onions)
• 2 lime (s), untreated
• 2 chilli pepper (s), red
• 1 piece (s) ginger, approx. 2 cm
• 2 cloves garlic)
• 4 tablespoon oil
• 16 medium shrimp (s)
• 750 ml broth
• 150 ml coconut milk, unsweetened
• 100 ml crème fraîche
• salt
• pepper
• sugar
• 2 tablespoon desiccated coconut

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Instructions

1. Peel and dice the potatoes. Finely dice the onion. Wash limes, rub dry, rub peel, squeeze out juice. Cut the chilli into thin rings (remove the seeds if you like). Cut the garlic into small slices. Peel and finely dice the ginger. Roughly chop the spinach.
2. Mix coconut milk with creme fraiche and some of the lime juice. Stir in the lime zest and chilli.
3. Heat 2 tablespoons of oil in a saucepan, sauté the onion until translucent, add the potato cubes, fry a little, deglaze with the stock and simmer for about 20 minutes.
4. Cut the top of the prawns, remove the intestines, wash and pat dry. Heat the rest of the oil in the pan. Fry the prawns briefly on both sides, remove. Add the garlic and ginger to the pan, fry lightly, stir into the coconut milk mixture.
5. Strain the finished potato soup through a sieve and put it back in the pot. Stir in coconut milk mixture, bring to the boil. Season to taste with salt, pepper, remaining lime juice and sugar. Add the spinach and prawns and heat briefly. Serve sprinkled with desiccated coconut.