Yogurt soup with shrimp and nectarine

Ingredients for 3 servings:

• 15 shrimps, without shell
• 2 tbsp olive oil
• 500 ml yogurt
• 1 nectarine(s) or peach, diced
• 3 tbsp tomatoes, pureed
• 1 bunch of coriander leaves
• 150 ml vegetable stock
• 125 ml coconut milk
• 1 tbsp coconut cream
• 1 tsp sambal oelek
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wonderfully refreshing soup with an exotic touch

Season the shrimp with salt and pepper and fry in 1 tablespoon of the oil for about 3-4 minutes on each side. Remove the shrimp from the pan and drain on kitchen paper. Whisk the yogurt with the stock, coconut milk, and remaining olive oil. Stir in the diced nectarine and tomatoes and season with sambal oelek, coconut cream, salt, and pepper. Add the shrimp and gently heat the soup over low heat. Caution: Do not let the soup boil, or the yogurt will curdle! Remove the soup from the heat, add the cilantro leaves, and let it infuse briefly. Serve with garlic bread.