Coconut pea cream soup with shrimp

Ingredients for 4 servings:

• 300 g shrimp(s), (extracted)
• 450 g peas (frozen)
• 2 shallots
• 2 sprigs lemongrass
• 2 garlic cloves
• 1 piece(s) ginger (small, fresh)
• 3 kaffir lime leaves
• ½ lime(s) (untreated)
• 450 ml coconut milk (unsweetened)
• 400 ml chicken stock
• 1 tbsp clarified butter
• 2 tbsp oil (sunflower oil)
• salt and pepper
• some coriander leaves, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a creamy temptation with an Asian touch

Peel and finely chop the shallots. Rinse the lemongrass, halve lengthwise, and press flat. Peel and finely dice the ginger and one garlic clove. Heat the clarified butter and sauté the shallots, garlic, lemongrass, ginger, and lime leaves. Add the peas and sauté briefly, then add the chicken stock, 150 ml water, and coconut milk. Season with salt and pepper, bring to a boil, and then simmer for about 15 minutes. Rinse and drain the shrimp. Rinse the lime, dry it, finely grate the zest, and squeeze out the juice. Peel and slice the remaining garlic clove. Sauté the shrimp and garlic in hot oil, add the lime zest and juice, and season with salt and pepper. If desired, string the shrimp onto wooden skewers. Remove the lemongrass and lime leaves from the soup, puree the stock until fine and foamy, and season again to taste. Serve the soup in bowls with shrimp and fresh coriander.