John Myers
Contents
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Ingredients
- 1 Onion
- 1 tbsp Butter
- 1 tbsp Curry
- 5 Floury potatoes approx. 500 g
- 1 Chilli fresh
- 2 Clove of garlic
- 1 Freshly grated ginger about 2 cm
- 400 ml Vegetable broth
- 200 ml Unsweetened coconut milk
- Salt pepper
- 1 tbsp Finely chopped parsley
- 100 g Shrimp peeled deveined
- 1 tsp Butter for frying
Instructions
- Peel the onion and cut into small cubes. Peel the garlic, clean and core the chilli pepper and chop both into small pieces. Peel, wash and roughly dice the 4 potatoes.
- Drain the butter in a soup pot and sauté the onion in it. Dust with curry and sweat briefly. The full aroma of the curry only develops when it is lightly roasted in a little fat. Add the potato pieces, chilli, ginger and garlic, top up with vegetable stock and coconut milk. Cover and bring the whole thing to a boil and simmer for about 15 minutes.
- In the meantime, peel, wash and thinly slice the rest of the potatoes. Heat 1 tablespoon of oil in a pan. Fry the potato slices on each side until golden brown for 1-2 minutes, remove, drain on kitchen paper and season with salt and pepper.
- Finely puree the curry soup with a hand blender. Add finely chopped parsley, season with salt and pepper.
- Drain 1 teaspoon butter in a pan and sauté the prawns briefly, season with salt and pepper.
- Fill the fiery curry soup into deep plates or soup bowls and serve with prawns and potato chips.
- If you don't want to, can't or shouldn't eat spicy food, you can omit the chilli pepper. The soup then tastes just as delicious, but is no longer fiery.
- Have fun and enjoy your meal!
Nutrition
Serving: 100gCalories: 60kcalCarbohydrates: 2.5gProtein: 3gFat: 4.2g
