Coconut cream soup with shrimp

Ingredients for 3 servings:

• 250 g shrimp(s), fresh
• 2 large carrots
• 1 stalk(s) leek
• 2 garlic cloves
• 2 pieces of ginger root, each the size of a walnut
• 750 ml chicken stock
• 200 ml coconut milk
• 1 tsp red curry paste
• Soy sauce
• 1 lemon(s), juice
• salt and pepper
• Paprika powder
• 5 tbsp oil (sunflower oil)
• possibly parsley or coriander, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Slightly spicy with curry paste and ginger

Make a lengthwise cut along the back of each prawn and remove the black intestine. For the marinade, dice a clove of garlic and a piece of ginger and mix them with 3 tablespoons of oil. Pour the marinade over the prawns, mix well, and refrigerate for at least 1 hour. Dice the remaining garlic and ginger, as well as the carrots and leek. Heat 2 tablespoons of oil in a saucepan and fry the ginger and garlic. Add the curry paste and vegetables and sauté briefly. Top up with the chicken stock and simmer for about 20 minutes. Once the vegetables are tender, puree the soup and pass it through a sieve if desired. Then add the coconut milk and puree again. Season the soup with soy sauce, lemon juice, and pepper. Just before serving, remove the prawns from the marinade, season with salt, pepper, and paprika, and fry in a separate pan for about 1-2 minutes on each side (depending on size). Place the shrimp in the center of warmed plates and carefully pour the soup around the shrimp. Garnish with some chopped parsley or cilantro, if desired.