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
Thai Soup with Coconut Milk and Prawns
Thai Soup with Coconut Milk and Prawns

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.

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