Asian shrimp, coconut milk and carrot soup

Ingredients for 4 servings:

• 250 g prawn(s), peeled
• 2 cloves garlic
• 1 piece(s) ginger, walnut-sized
• 1 stalk(s) leek
• 300 g carrot(s)
• ½ bunch of dill
• 1 tbsp soybean oil
• 2 tsp, leveled curry paste, red, possibly more
• 1 chili pepper(s), cut into thin strips, if desired
• ¾ liter chicken broth
• 250 ml coconut milk
• 2 tbsp lemon juice
• 1 tsp, levelled sugar
• Salt and pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the peeled prawns. Peel and finely chop the garlic and ginger. Trim, wash, and slice the leek into rings. Trim, wash, and peel the carrots, cut lengthwise into strips, then finely dice. Wash and pat the dill dry. Heat the soybean oil in a saucepan. Add the prawns, ginger, and garlic and fry over moderate heat for about 1-2 minutes. Remove and set aside on a plate. Add a little more soybean oil to the same pan, if desired. Add the curry paste, carrots, leek, and sugar and sauté for about 2-5 minutes, stirring continuously. Pour in the chicken stock and coconut milk. Bring to a boil and simmer gently until the vegetables are tender. Season the soup with lemon juice, salt, pepper, and chopped dill. Return the prawns, garlic, and ginger to the soup and let stand for about 2 minutes. Season again. Serve in soup bowls and garnish with dill and the chili pepper cut into thin strips.