Creamy, spicy Thai shrimp and potato soup

Ingredients for 2 servings:

• 3 small onions, red
• 3 medium-sized garlic cloves
• 10 g sliced ​​ginger, fresh or frozen
• 10 g sliced ​​turmeric root, fresh or frozen, alternatively 2 tbsp turmeric powder
• 120 g potatoes, mainly floury
• 3 tbsp palm oil, premium quality (alternatively sunflower oil)
• 340 g coconut water (available from Asian shops for drinks)
• 3 tbsp fish sauce, light
• 6 g shrimp paste (udang terasi, see note)
• 3 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 lemon(s)
• 60 g creamy coconut milk (+/- 24% fat)
• 1 tbsp, heaped celery leaves, fresh or frozen
• 24 shrimp(s), fresh, approx. 12 cm (from head to tail)
• n. B. Salt and pepper, white, from the mill
• n. B. pepperoni threads, red

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The soup recipe, without shrimp, is ideal as a dip for grilled food.

Wash and drain the shrimp. Separate the head from the body by turning it halfway. Rinse the headless shrimp. Using slender kitchen scissors, cut open the chitinous shell of each shrimp along the back to the last segment before the tail. Peel off the shell and remove the black intestine. Wash the shrimp again and keep them in the refrigerator. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Cut the washed, fresh, and peeled ginger and turmeric crosswise into thin slices. Weigh the frozen goods and thaw them. Peel, wash, and cut the potatoes into small pieces. For the fresh lemon juice, wash a lemon and cut a piece lengthwise to the right and left of the stem. Deseed and squeeze the juice by hand. Discard the empty parts and the middle part (contains bitter substances). Wash the peppers for garnishing, cut them open on one side, and remove the pink membranes and all the seeds. Cut crosswise into thin strips from the top. Mix the coconut water with the fish sauce, shrimp paste, sweet and sour sauce, and lime juice. In a wok with hot sunflower oil, fry the onions and garlic cloves until translucent. Add the potato pieces and stir-fry for 1 minute. Deglaze with the coconut water mixture, reduce heat to a simmer, and simmer with the lid on until the potatoes are tender. Remove from the heat and let cool. Transfer the mixture to a blender and puree at full speed for 1 minute. Return to the wok and heat gently. Mix in the coconut milk and celery and season with salt and pepper. Bring to a simmer and divide between serving plates. Heat approximately 100g of water and place the fresh shrimp in a single layer using a sieve to steam, then cover with a transparent lid. As soon as the shrimp turn pink (after about 1 minute), remove them and divide them between serving plates. Garnish the soup as desired and serve warm. Note: Asian shrimp paste is not comparable to European shrimp paste and cannot be replaced by it. The Asian version is fermented and deep brown to black. It consists only partly of anchovies. Very good shrimp paste contains at least 90% shrimp, while the usual ones contain 50% or more. The flavors of 60% and 90% shrimp paste vary. The stuff available in supermarkets is pre-treated and quite dry. Dissolve with a little hot broth and a hand blender.