Summary

Ingredients

• 12 prawn (s), raw, headless, peeled, approx. 200 g
• 2 stalks lemongrass
• 2 spring onion (s)
• 1 piece (s) ginger root, approx. 5 cm
• 2 cloves garlic)
• 1 piece (s) galangal, approx. 5 cm
• 1 chilli pepper (s)
• 4 kaffir lime leaves
• 1 teaspoon curry paste, green or red
• 8 cherry tomato (s)
• 1 can coconut milk, 400 ml
• 400 ml water
• 2 tablespoon fish sauce
• 3 tablespoon lime juice
• soy sauce
• 200 g mushrooms
• 0.5 ½ bunch coriander greens

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Instructions

1. Remove the outer husks from the lemongrass, pound gently with a meat mallet to develop the aroma and cut only the lower third into fine rolls. Peel the ginger and cut into thin slices. Slit the chilli lengthways, core and wash. Wash the lime leaves and cut into very fine strips.
2. Cut the prawns lengthways on the back, remove the intestinal thread, rinse with cold water and pat dry. Drizzle with 3 tablespoons of fish sauce and 1 tablespoon of lime juice.
3. In a saucepan, bring 400 ml of water and the coconut milk slowly to the boil. Add lemongrass, ginger, garlic, galangal, chilli, lime leaves and curry paste, bring to the boil and cook for 5 minutes.
4. Clean the mushrooms and cut into small slices. Clean and wash the spring onions and cut into rolls. Add to the soup with the mushrooms and tomatoes, simmer gently for 5 minutes.
5. Add the prawns and let simmer for 4-5 minutes over a low heat.
6. Season the soup with lime juice, a splash of soy sauce and fish sauce. Wash the coriander and shake dry, sprinkle the leaves on the soup.
7. Tip:
8. I cut the ginger and the galangal in half very small so that it can be eaten with. I cut the other half into slices and put them together with the lemongrass in a tea infuser and cook it with me.