Coconut spinach soup with shrimp or scallops

Ingredients for 4 servings:

• 250 g leaf spinach, fresh or frozen
• 2 clove(s) garlic, squeezed
• 1 onion(s)
• 2 tsp curry powder
• 200 ml coconut milk
• 400 ml chicken broth
• 4 prawns or scallops
• some herb butter, for frying

Instructions

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

Dice the onion and sauté in a pan until translucent. Add the spinach leaves and crushed garlic and sauté briefly. If the spinach leaves are frozen, thaw them first. Add the coconut milk and chicken stock and bring to a boil, then immediately add the curry. Cook for about 5 minutes, stirring occasionally. Meanwhile, sauté the shrimp or scallops in the herb butter. Cook the scallops for no longer than 1 minute on each side! Remove the soup from the heat and puree with a hand blender. There should be no pieces left. I add the shrimp or scallops to the plate just before serving. Serve the soup hot. It’s a great starter. If you want to serve it as a main course, simply add a few more shrimp or scallops.