Summary

Ingredients

• 250 g shrimp (s), raw, with shell
• 250 g chicken breast, diced
• 1 tablespoon oil, neutral, for frying
• 1 tablespoon sesame oil, high quality, for seasoning
• 1 carrot (s), cut into julienne
• 1 leek, cut into julienne
• 3 small tomato (s), pitted, eighthed
• 5 leaves Chinese cabbage, cut into coarse strips
• 200 ml water
• 500 ml coconut milk
• 200 ml chicken broth
• 4 cm ginger, finely chopped
• 4 cloves garlic, finely chopped
• 1 stalk lemongrass or lemongrass paste
• 2 chilli pepper (s), lengthways, cut into fine strips
• 2 teaspoon curry paste, red
• 3 tablespoon fish sauce
• 2 tablespoon lime juice or lemon juice
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 pinch (s) black pepper
• 4 kaffir lemon leaves, dried if available
• 1 bunch coriander green as decoration
• 2 spring onion (s) as a decoration

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Instructions

1. Peel and devein the prawns. Soak the lemon leaves in cold water. Cut the lower end of the lemongrass into fine rings and the upper end into large pieces.
2. Wash the shrimp shells, drain them and roast them in the hot oil in a large pan. Top up with the water, add the lemon leaves and the coarse pieces of lemongrass and simmer for at least 20 minutes. Filter everything through a sieve and pour the brew into a saucepan.
3. Sweat the chilli strips, the garlic, the lemongrass rings and the ginger in the pan with a little oil, then add the chicken breast cubes and fry them briefly, they should be almost through, but not brown. Finally add the prawns and cook them lightly.
4. Bring the shrimp stock to the boil with the coconut milk and chicken broth, stir in the red curry paste and possibly add the lemongrass paste, the contents of the pan, then the carrots, tomatoes and the leek. Let everything simmer for 5 minutes, add the Chinese cabbage and bring to the boil again briefly.
5. Season the soup with the sesame oil, fish sauce, lime juice, salt, sugar and pepper and season to taste.
6. Garnish with spring onions and plenty of coriander.