Shrimp Soup

Summary

Ingredients

• 2 shallot (s)
• 3 cloves garlic
• 4 leaves pointed cabbage
• 1 carrot (s)
• 1 handful sugar snap peas
• 1 handful bean sprouts
• 0.5 ½ bunch asparagus (Thai), alternatively green asparagus
• 8 mushrooms, brown
• 250 g shrimp (s)
• 1 liter vegetable stock
• 0.5 liter ½ water
• 2 teaspoons sesame oil, or neutral oil
• 1 teaspoon sauce (Hoi Sin-)
• 2 teaspoon sauce (sweet soy)
• 5 teaspoon soy sauce
• 1 teaspoon curry paste, red
• 2 chilli pepper (s) (Thai)
• salt and pepper

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Instructions

1. Peel the carrot, cut in half and cut into fine strips. Also cut the pointed cabbage and snow peas into fine strips. Cut the mushrooms into slices. Cut the asparagus into small rolls. A little tip for asparagus: Take one end of the asparagus (preferably below the head) between your thumb and forefinger and bend it until it breaks. In any case, there is no longer any woody area. Slice shallots, chilli and garlic.
2. Heat the sesame oil in a saucepan and sweat the shallots, chilli and garlic. Then add the carrots, asparagus, pointed cabbage and the snow peas. Sweat everything until the cabbage is slightly brown in places and deglaze with the vegetable stock and water. Let it cook for about 15 minutes and then season with the sauces, curry paste, salt and pepper. Finally add the prawns, bean sprouts and mushrooms and cook until the prawns are cooked through.