Curry shrimp soup

Ingredients for 4 servings:

• 200 ml broth
• 300 ml coconut milk
• 2 tbsp curry paste, Indian (or Thai paste depending on the spiciness)
• 200 g prawns, small peeled
• 2 garlic cloves, chopped
• some oil
• some milk (optional)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the broth, coconut milk, and curry paste to a boil. Meanwhile, fry the prawns with the garlic in the oil until pink. Don’t overcook, or they’ll become rubbery! Divide the prawns among soup bowls and ladle the soup over them. Use a coffee maker or milk frother to froth the milk and pour it over the soup. (This is more for decoration; it’s not necessary.) I’ve also skewered the prawns on a wooden skewer and placed them over the cup.