Balinese Avocado Soup with Shrimp and Mushrooms

5 from 7 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people


For the deposit:

  • 300 30 Prawns, peeled, 14-16 cm, fresh or frozen
  • 30 g Unsalted butter
  • 0,5 size Avocado
  • 200 g Mushrooms, small, from the can, (see note)

For the broth:

  • 400 ml Fish stock, glass
  • 4 tbsp Lime juice, fresh
  • 8 small Onions, red
  • 4 Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 2 medium sized Tomatoes
  • 1 small Carrot
  • 2 Hot peppers, red, long, mild
  • 20 g Ginger, fresh or frozen
  • 0,5 size Avocado
  • 2 tbsp Spring roll sauce ala Sanur Beach
  • 6 Kaffir lime leaves
  • 2 Stalk Lemongrass
  • 100 g Coconut milk, creamy (24% fat)

To taste:

  • Fish sauce, light
  • Red pepper paste "Shandong"

To garnish:

  • 1 Hot peppers, red, long, medium hot
  • 4 tsp Fresh celery leaves


  • Cut open the fresh shrimp and the thawed frozen food on the back and remove the brownish intestine and its contents. Rinse the prawns and keep them ready. Put the fish stock in a 2 liter casserole with a lid, halve an avocado lengthways around the core and discard the core. Use a spoon to remove the pulp from one half of the hard shell and add to the fish stock.
  • Peel the other half with a sharp knife and cut into bite-sized pieces. Immediately drizzle them with the lime juice and have them ready. Rinse the mushrooms well, cut in half lengthways and keep them ready.
  • Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Fry with the sunflower oil until the onions begin to brown, then add to the fish stock with the oil. Wash the tomatoes, remove the stalks, cut in half lengthways and cut out the green and white stems. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise.
  • Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods. Add all ingredients from tomatoes to ginger to the fish stock and bring to a simmer. Simmer for 15 minutes with the lid on.
  • In the meantime, wash the kaffir lime leaves and use them whole. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Wash these and cut into pieces approx. 8 cm long. Knock about 6 cm from below with the back of the knife so that the structure breaks up like a broom.
  • Remove the broth from the heat, let it cool down a bit and then put it in the blender. Puree finely for 1 minute at the highest level. Put the puree back in the casserole. Add spring roll sauce, kaffir lime leaves, lemongrass, mushrooms and coconut milk. Season with fish sauce (salty) and the red pepper paste (heat). Let simmer on moderate heat for 10 minutes. Add the avocado pieces 5 minutes before the end.
  • To garnish, wash the peppers and cut them diagonally into thin slices. Wash the celery leaves and chop them roughly. Fry the prawns in the butter until they are rosy on both sides. Divide the prawns in the serving bowls and add the broth and its contents, garnish, serve warm and enjoy.


  • The kaffir lime leaves and lemongrass are also served!


  • Because of their firm consistency, Asians prefer canned mushrooms for mushrooms. It is cheaper than fresh produce, which due to the climate is usually stained and half spoiled.


  • Red pepper paste "Shandong", see: Red pepper paste "Shandong"
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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