John Myers
Curry Coconut Soup
The perfect curry coconut soup recipe with a picture and simple step-by-step instructions.
- 100 g Princess beans TK
- 100 g Spinach leaves TK
- 15 g Fresh ginger
- 1 Fresh shallot
- 1 tbsp Oil
- 1 tbsp Yellow curry paste
- 400 ml Vegetable broth
- 250 ml Coconut milk thin
- 50 g Rice noodles wide
- Sugar
- 1 tbsp Lime juice
- Soy sauce
- 6 Shrimp peeled deveined
- 0,5 tsp Oil
- Chilli from the mill
- Defrost the beans and spinach, peel the ginger and shallot and chop finely. Heat the oil in a saucepan, sauté the ginger and cubed shallots in it. Add the curry paste and sauté gently, deglaze with the stock and coconut milk and bring to the boil.
- Add the beans and spinach to the coconut mixture and cook for 2 -5 minutes. Add the pasta and cook over medium heat (about 5-8 minutes). Season the soup with sugar, lime juice and soy sauce.
- For the second variant: heat a little oil in a pan and fry the prawns briefly on both sides. Sprinkle with chilli from the mill on both sides. Spread the curry coconut soup with or without prawns on plates and serve.
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