Spicy shrimp soup with coconut milk

Ingredients for 2 servings:

• 250 g raw prawns with shell
• 1 tbsp oil (peanut or soybean oil)
• 200 ml water, hot, approx.
• 500 ml coconut milk
• 2 ½ cm galangal, sliced
• 1 ½ cm ginger, finely chopped
• 1 stalk of lemongrass
• 2 chili peppers, long red Thai, cut lengthwise into fine strips
• 1 tsp curry paste, red, more if necessary
• 1 ½ tbsp fish sauce, approx.
• 2 tbsp lime juice
• 1 pinch(s) of sugar
• 1 pinch(s) of black pepper from the mill
• Coriander leaves
• Spring onion(s), cut into rings
• Chili pepper(s), cut into strips
• ½ lime(s), sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tom Gati Daeng Gung

Peel the prawns, leaving the tail end on. Halve the prawns lengthwise down to the tail end (this will create “butterflies” when cooked), removing the intestines. Cut the lower end of the lemongrass into fine rings, lightly pat the upper end and cut into large pieces. Wash the prawn shells thoroughly, drain well, and roast them vigorously in hot oil in a large pan or wok until fragrant. Fill with water, add the coarse pieces of lemongrass, and simmer gently for 20 minutes. Strain everything through a sieve. This works best with a coffee filter placed in a tall coffee mug. Bring the prawn stock to a boil with half the coconut milk, stir in the galangal, chili strips, lemongrass rings, ginger, and red curry paste, and simmer for about 5 minutes. Add the remaining coconut milk and bring back to a boil. Season the soup with fish sauce, lime juice, sugar, and a tiny pinch of pepper. Add the shrimp and let it simmer for about 2 minutes. Season to taste. Ladle the soup into bowls and garnish with a lime wedge, chili strips, spring onions, and cilantro. Serve immediately.