Summary

Ingredients

• 2 onion (s), finely diced
• 2 cloves garlic, finely diced
• 1 piece (s) ginger, the size a walnut, finely diced
• 60 g herb butter
• 1 teaspoon curry
• 1 can tomato (s), pieces, 450ml
• 1 can coconut milk, 400ml
• 1 teaspoon, heaped chicken broth, instant
• salt
• Pepper from the grinder
• 0.5 teaspoon ½ sambal oelek
• 1 tablespoon coriander greens, cut
• 8 scampi, raw, peeled

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Instructions

1. Leave the butter out in a saucepan. Sauté onion, garlic and ginger cubes over a moderate heat. Dust with the curry and sweat briefly. Deglaze with tomatoes and coconut milk, dissolve the instant chicken stock powder in it, season with salt and pepper and simmer over medium heat for 10-15 minutes.
2. Puree the soup and season with the sambal oelek.
3. Soak the scampis in it for about 4 minutes, do not let them boil (!). Spread on soup plates and serve immediately.
4. Tip:
5. Toothpicks to poke the scampi and possibly flat bread are enough!