Coconut Shrimp Soup

Ingredients for 6 servings:

• 500 g chicken breast, cut into strips
• 2 clove(s) garlic, chopped
• 2 cm ginger, peeled and chopped
• 1 stalk(s) leek, cut into thin strips
• 3 large carrots, cut into thin strips
• 1 ½ liters of water
• 2 tbsp vegetable broth, granulated
• 2 tbsp chicken broth, granulated
• 1 stalk of lemongrass, the white part cut into fine strips or
• Lemongrass powder
• 2 tbsp curry paste, green
• 1 tbsp, str. Sambal Oelek or
• chili pepper(s)
• 2 cans coconut milk, unsweetened
• 500 g prawns or shrimps, cooked
• some lemon juice
• possibly noodles (wok noodles, max. 250 g)

Instructions

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

also suitable as a party soup

Brown the chicken in a large pot (don’t overcook it), then remove it from the pan. Briefly sauté the garlic and ginger in the drippings, then add the leek and carrot strips and sauté briefly. Add approximately 1-1.5 liters of water, bring to a boil, and season with both stock powders. Add the lemongrass (or 1-2 teaspoons of spice mix), curry paste, sambal oelek, and coconut milk. Add stir-fried noodles, if desired (add a little more water if desired). Simmer for approximately 5 minutes. Add the chicken, shrimp, and lemon juice, and simmer for another 5 minutes. Season to taste and add more spices if desired! (You can choose whatever you like best). Tip: There’s a spice blend called “Thai Curry.” This gives the soup just the right kick. It’s not necessary, though. It tastes great as it is. I think the soup can also be frozen. However, I haven’t been able to try it yet because there’s never been anything left over.