Coconut tomato soup with shrimp

Ingredients for 4 servings:

• 300 g tomatoes, without skin, diced
• 250 ml coconut milk
• 650 ml vegetable stock
• 4 spring onions
• 25 g ginger, chopped
• 2 chili peppers, red, pitted, finely chopped
• 150 g cooked shrimp
• 1 tbsp oil
• 3 tbsp soy sauce
• 3 tbsp lime juice or lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the spring onions. Finely chop the white parts and thinly slice the green parts (for garnish). Heat the oil. Sauté the white spring onions, ginger, and chili. Deglaze with coconut milk and vegetable stock and simmer for about 4 minutes. Then add the shrimp and diced tomatoes to the soup and heat through. Season with soy sauce and lime juice, and sprinkle the green spring onions over the soup before serving.