Ginger Curry Soup with Mango and Prawn Skewers

Peel the ginger and cut into pea-sized cubes. Peel and chop the onion. Peel and roughly dice the potatoes. Core and chop the chilli peppers. Skin and chop garlic cloves. Make a strong vegetable broth from 400 ml of warmed water and the instant powder. Wash shrimp, remove bowel if necessary, pat dry. Peel the mango, cut into pieces the size of tangerine slices. Skewer the prawns and mango slices alternately on the wooden skewers.

In a larger saucepan, sauté the onion, garlic, ginger and chilli in 1 1/2 teaspoons of butter, add the curry powder and roast briefly. Deglaze everything with the vegetable stock, add coconut milk and potato cubes and simmer until the potatoes are soft. Then puree everything with a blender so that the ginger pieces are not completely crushed. This gives the soup a pleasant "bite". Season the soup with salt and pepper (carefully). If the soup has become too thick after pureeing (sometimes depends on the potatoes), possibly add some of the remaining coconut milk until it is nice and creamy.

Heat the remaining 1 1/2 teaspoons of butter in a pan and fry the prawn skewers briefly - they still need to be a little translucent

Now arrange the soup in the plate, decorate with the chilli threads and place the prawns on the edge of the plate. A fresh baguette can be served with it. Good Appetite.

Note 5 on the number of people stated above: As a main course it is enough for 2 people, as a starter for 4.