Asian tomato soup

Ingredients for 4 servings:

• 500 g tomatoes
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 5 g ginger
• 2 chili peppers
• 500 ml vegetable stock
• 1 can coconut milk
• 1 small zucchini, approx. 160 g
• 1 tbsp curry paste, mild
• 1 stalk of lemongrass
• 1 tbsp, leveled curry powder
• 1 tsp turmeric
• 1 tbsp, leveled raw cane sugar
• 10 basil leaves
• ½ bunch parsley
• 15 shrimp(s), frozen, thawed, without shell
• 2 tbsp rapeseed oil
• 1 ½ tbsp soy sauce
• 1 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Blanch the tomatoes, such as oxheart tomatoes, in boiling water, peel them, and dice them. Peel and finely dice the onion. Grate the garlic clove and ginger. Deseed and finely chop the chili peppers. Crush the lemongrass stalks with a knife. Heat the rapeseed oil in a saucepan and sauté the diced onion. Add the garlic, ginger, and chili and let it cook briefly. Add the tomatoes, sprinkle with sugar, and pour in the hot stock. Stir in the coconut milk. Add the lemongrass, curry, curry paste, turmeric, lemon juice, and soy sauce. Bring to a boil and simmer for about 10 minutes. In the meantime, slice the zucchini, then cut into thin strips. Rinse and drain the shrimp. Add the zucchini strips and shrimp to the soup and let it simmer for 5 minutes over low heat. Remove the lemongrass. Chop the parsley and basil and add to the soup just before serving. It’s served with bread. Tip: The soup also tastes great with rice.