Thai coconut soup with shrimp

Ingredients for 3 servings:

• 12 prawns, raw, headless, peeled, approx. 200 g
• 2 stalks of lemongrass
• 2 spring onions
• 1 piece(s) of ginger root, approx. 5 cm
• 2 garlic cloves
• 1 piece(s) of galangal, approx. 5 cm
• 1 chili pepper(s)
• 4 kaffir lime leaves
• 1 tsp curry paste, green or red
• 8 cherry tomatoes
• 1 can coconut milk, 400 ml
• 400 ml water
• 2 tbsp fish sauce
• 3 tbsp lime juice
• Soy sauce
• 200 g mushrooms
• ½ bunch coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Remove the outer leaves from the lemongrass, gently pound them flat with a meat mallet to release the aroma, and then slice only the bottom third into fine rolls. Peel the ginger and cut into thin slices. Split the chili pepper lengthwise, deseed, and wash it. Wash the lime leaves and cut into very fine strips. Score the prawns lengthwise along the back, remove the intestines, rinse under cold water, and pat dry. Drizzle with 3 tablespoons of fish sauce and 1 tablespoon of lime juice. In a saucepan, slowly bring 400 ml of water and the coconut milk to a boil. Add the lemongrass, ginger, garlic, galangal, chili, lime leaves, and curry paste, bring to a boil, and simmer for 5 minutes. Clean and slice the mushrooms. Clean and wash the spring onions, and cut into rolls. Add to the soup along with the mushrooms and tomatoes and simmer gently for 5 minutes. Add the prawns and cook over low heat for 4-5 minutes until cooked through. Season the soup with lime juice, a dash of soy sauce, and fish sauce. Wash the coriander and shake dry, then sprinkle the leaves over the soup. Tip: I chop half of the ginger and half of the galangal very finely so they can be eaten with the soup. I slice the other half and place them in a tea infuser along with the lemongrass and cook it with the soup.