Thai Soup with Coconut Milk and Prawns
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Thaw the prawns. Dice the onion, cut the carrots and leek into strips as thin as possible.
- 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.
- Add the prawns and simmer for another 5 minutes. Season to taste with the lime juice and the spices.
- If you like it a little hotter, you can add chilli flakes.
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