Coconut Soup with Shrimp
Ingredients
- Ingredients
- 16 shrimp (about 400 grams, raw, with heads)
- 1 sm stalk Leeks
- 2 garlic cloves
- 2 centimeters ginger
- 1 Lemongrass
- 2 Tbsps vegetable oil
- 4 Lemon leaves
- 400 milliliters Chicken broth
- 2 Tbsps Fish sauce
- 400 milliliters Coconut milk (canned, unsweetened)
- 2 tsps yellow Curry paste
- 1 red chili pepper
- 2 Tbsps Lime juice
- cilantro
Preparation steps
Peel and devein shrimp, rinse and drain in a colander. Reserve shells.
Peel and finely chop garlic and ginger. Rinse lemongrass and chop. Rinse leeks and cut into long thin strips. Blach half of leeks and reserve the rest for garnishing.
Heat oil in a wok and saute shrimp shells (with heads), stirring. Add lemongrass, ginger, garlic and lemon leaves. Deglaze wok with broth and cook, covered, for 20 minutes on medium heat. Strain through a fine sieve. place lemon leaves back into wok. Add coconut milk and yellow curry paste, stir well.
Cut chile pepper lengthwise, remove seeds and chop very finely. Add leeks and chile pepper to soup and cook for 3 minutes Add shrimp and cook on low heat for 2 minutes. Season with lime juice and pour into bowls. Garnish with leeks, serve hot.
