Exotic-spicy shrimp soup

Ingredients for 2 servings:

• 250 g prawn(s), headless, peeled, fresh or frozen
• 1 tbsp sunflower oil
• 60 g carrot(s), grated
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s), fully ripe
• 2 small chili peppers, green
• 20 g ginger root, fresh or frozen
• 2 kaffir lime leaves, fresh or frozen
• 500 g coconut water
• 2 tbsp light fish sauce (kecap ikan “King Lobster”)
• 10 g vegetable stock powder, strong bouillon
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cardamom powder
• 2 tsp oregano fresh, frozen or dried
• 2 tbsp sunflower oil
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp coconut milk, creamy 24% fat
• 2 slices of toast or baguette
• n. B. Butter, unsalted, for spreading
• 2 tbsp celery leaves, fresh or frozen
• 2 tsp, sifted sesame seeds
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

An exotic specialty based on carrots, onions, and coconut water. Recipe from Lombok, Indonesia.

Wash the fresh shrimp, remove the head and chitin shell, and cut out the black intestines from the back. Defrost the frozen shrimp. Wash one carrot, cut off both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom. Cut off both ends of the onions and garlic cloves, peel, and roughly chop. Wash the tomatoes. Remove the stems. Peel the tomatoes, halve them lengthwise, and remove the green stems and seeds. Halve the halves lengthwise and crosswise. Wash the small green chilies, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen shrimp and defrost. Wash the kaffir lime leaves and use them whole. Heat a pan with 2 tablespoons of sunflower oil. Add the carrot, onion, and garlic pieces and fry until the onions are translucent. Deglaze everything with the coconut water. Combine all ingredients, from chili peppers to oregano, along with the stock from the pan in a sufficiently large pot and simmer with the lid on for 20 minutes. Remove the soup from the heat and let it cool slightly. Meanwhile, toast the bread until light brown and brush with butter. Remove the kaffir lime leaves from the stock. Pour the soup into a blender and puree on high for 1 minute. Return the puree to the saucepan along with the kaffir lime leaves. Add the celery, tomato pieces, and coconut milk, stir in, and bring to a boil briefly. Season the soup with salt and pepper and keep warm. Fry the prawns in the remaining sunflower oil in the pan until light pink. As soon as they begin to brown, remove them from the pan immediately and set aside. Ladle the soup into serving bowls, add the prawns, and garnish with the celery leaves and sesame seeds. Add the toast and serve with a cool, light rosé wine.