Thai Soup with Coconut Milk and Prawns

Summary

Ingredients

• 200 g shrimp (s), frozen
• 1 onion (s)
• 2 carrot (s)
• 0.5 ½ leek (s)
• 2 tablespoons oil
• 0.5 tablespoon ½ curry paste, red
• 400 ml coconut milk
• 250 ml vegetable stock
• 2 tablespoon lime juice
• some salt and pepper
• some sugar
• possibly chilli flakes
• 4 possibly kaffir lime leaves

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Instructions

1. Thaw the prawns. Dice the onion, cut the carrots and leek into strips as thin as possible.
2. Heat the oil in a soup pot and briefly sauté the onion cubes with the red curry paste. Add the carrots, the leek, a pinch of salt, the coconut milk and the stock (add 4 kaffir lime leaves from the Asian shop if you like) and simmer for about 8 minutes.
3. Add the prawns and simmer for another 5 minutes. Season to taste with the lime juice and the spices.
4. If you like it a little hotter, you can add chilli flakes.