Spicy tomato and coconut soup

Ingredients for 4 servings:

• 400 ml coconut milk
• 400 g tomatoes, pureed
• 800 ml vegetable stock
• 1 tsp curry paste, red
• 3 garlic cloves
• 1 piece(s) ginger, approx. 3 cm
• 2 limes
• 1 bunch of spring onions
• 250 g shrimp(s)
• 1 tbsp oil
• Fish sauce (or regular salt)
• Coriander leaves (for garnish)
• Palm sugar (or brown sugar)

Instructions

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

fast, easy and very variable

Chop the garlic, ginger, and spring onions as finely as possible. Sauté everything in oil. Deglaze with the coconut milk and passata, add the curry paste, bring to a boil briefly, and then add the vegetable stock. If desired, puree everything. Season to taste with the fish sauce, sugar, and lime juice. Let the shrimp simmer in the soup for 15 minutes. Finally, season again to taste and sprinkle with coriander before serving. Tips: The quantities can easily be varied according to taste; the only thing is, the ratio of coconut milk to tomatoes should always be 1:1. The shrimp can, of course, be omitted or substituted. However, in my experience, meat is not particularly suitable for this soup. If you can find fresh lemongrass, you can use it in the soup, but then you should only use one lime. I usually peel the limes, cut them into eight pieces, and then add them, lightly pressed, to the soup. In short, this recipe is great for experimenting; I look forward to your suggestions.