Balinese avocado soup with shrimp and mushrooms

Ingredients for 4 servings:

• 300 g shrimp(s), peeled, approx. 14 – 16 cm
• 30 g unsalted butter
• ½ avocado(s)
• 200 g mushrooms, small (can)
• 400 ml fish stock
• 4 tbsp lime juice, freshly squeezed
• 8 small onions, red
• 4 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 2 m.-large tomato(s)
• 1 small carrot(s)
• 2 Pepper, red, long, mild
• 20 g ginger
• ½ avocado(s)
• 2 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• 6 kaffir lime leaves
• 2 stalk(s) lemongrass
• 100 g creamy coconut milk (24% fat)
• n. B. Fish sauce, light
• n. B. Paste (Red Pepper Paste “Shandong”, see appendix)
• 1 pepper, red, long, medium hot
• 4 tsp celery leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

An exotic, spicy soup that tastes as good as it looks. Recipe from Bali, Indonesia.

Cut open the backs of the fresh shrimp or thawed frozen shrimp and remove the brownish intestines and contents. Rinse the shrimp and set aside. Pour the fish stock into a 2-liter casserole dish with a lid. Halve an avocado lengthwise around the pit and discard the pit. Scoop out the flesh from the hard shell of one half with a spoon and add to the fish stock. Peel the other half with a sharp knife and cut into bite-sized pieces. Immediately drizzle with the lemon juice and set aside. Rinse the mushrooms thoroughly, halve them lengthwise and set aside. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Fry in the sunflower oil until the onions begin to brown, then add them to the fish stock with the oil. Wash the tomatoes, remove the stems, halve them lengthwise, and cut out the green-white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash the red chili peppers, remove the stems, halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods. Add all ingredients, from tomatoes to ginger, to the fish stock and bring to a simmer. Simmer with the lid on for 15 minutes. In the meantime, wash the kaffir lime leaves and use them whole. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or light green parts. Wash these and cut into approximately 8 cm long pieces. Tap the leaves about 6 cm from the bottom with the back of a knife to break up the structure like a broom. Remove the broth from the heat, let it cool slightly, and then pour it into a blender. Blend on high for 1 minute until smooth. Return the puree to the casserole dish. Add the spring roll sauce, kaffir lime leaves, lemongrass, mushrooms, and coconut milk. Season with fish sauce (salty) and the red pepper paste (spicy). Simmer over moderate heat for 10 minutes. Add the avocado pieces 5 minutes before the end. To garnish, wash the peppers and slice them diagonally into thin slices. Wash the celery leaves and roughly chop them. Fry the prawns in the butter until pink on both sides. Divide the prawns among the serving bowls, add the broth and its contents, garnish, serve warm, and enjoy. Note: The kaffir lime leaves and lemongrass are served with the mushrooms! Note: Asians prefer canned mushrooms because of their firm texture. It’s cheaper than fresh produce, which, due to climate conditions, is usually sold stained and half-rotten. Appendix: Red Pepper Paste “Shandong,” see: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html Springroll Sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html