Indian shrimp soup

Ingredients for 2 servings:

• 1 chili pepper(s)
• 2 garlic cloves
• 2 cm ginger
• 2 tbsp water, hot
• 1 tbsp oil
• 1 tbsp curry leaves
• 1 onion(s), chopped
• 350 ml fish stock
• 100 ml coconut milk
• 125 g shrimp(s)
• 1 tsp coconut cream
• 1 tsp coriander
• 1 lime(s), juice, to taste
• pepper

Instructions

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

Chop the chili, garlic, and ginger and puree in a blender with 2 tablespoons of hot water. Be careful, the rising steam is very caustic. Ventilate the kitchen well and don’t pry your nose into the paste! Heat the oil in a pot and toss in the curry leaves (you can get these at any Asian store). Add the onion and sauté for 10 minutes. Then add the prepared chili paste and fry for 2 minutes. Pour in the fish stock and simmer over low heat for 20 minutes. Then add the coconut milk and bring to a boil. Add the shrimp and let it cook in the soup for 5 minutes. Finally, stir in the coconut cream and coriander and season with pepper and (if desired) lime juice. Serve with bread and lime.