Asian shrimp soup

Ingredients for 4 servings:

• 250 g king prawns, peeled and deveined
• 400 ml stock (lobster stock)
• 1 m.-sized onion(s)
• 1 piece(s) ginger (walnut-sized)
• 1 bunch of spring onions
• 250 g crème fraîche with herbs
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chili sauce
• 20 g coriander leaves, fresh
• 1 tbsp clarified butter
• 1 tbsp flour

Instructions

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

with ginger and coriander

Dice the onion and fry in the clarified butter until translucent. Finely dice the ginger and add to the translucent onion. Dust the onion and ginger with a spoonful of flour and stir in 400 ml of lobster stock. Then add the same amount of water (400 ml). Bring everything to a boil briefly and stir in the crème fraîche with a whisk. Add the soy sauce, chili sauce and oyster sauce and bring back to a boil briefly. Roughly chop the coriander leaves, cut the spring onions into small rolls and add to the soup with the shrimp. The soup should no longer boil, but rather simmer for another 10 minutes. Season to taste with salt and pepper before serving. Serve with toasted bread, if desired.