Padang Bay shrimp soup

Ingredients for 2 servings:

• 30 g lemongrass
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 25 g ginger
• 20 g galangal
• 20 g coriander root(s)
• 2 small chili peppers, green
• 2 Pepper, red, long, mild
• 200 g tomatoes
• 10 g shrimp flour, reddish
• 5 g shrimp paste, Asian
• 200 g coconut water
• 4 tbsp fish sauce, light
• 2 tbsp lemon juice
• 1 tbsp sugar, fine
• 4 stalk(s) lemongrass
• 4 kaffir lime leaves
• 1 leaf of organic salad leaves
• 1 cinnamon stick(s), approx. 8 cm
• 150 g Shimeji mushrooms, white-capped
• 12 shrimp(s), raw, peeled, without tail, approx. 16 cm, frozen
• 2 tbsp sesame oil, dark
• n. B. Thai basil leaves
• n. B. Coriander leaves
• e.g. fish sauce for salty
• e.g. Sambal Oelek for spiciness
• n. B. Oyster sauce for color

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

The recipe for this elaborate and delicious soup comes from the port town of Padang Bay, Bali, Indonesia.

Wash the lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or white-green parts. Cut these crosswise into thin slices. Remove the outer, green leaves if necessary. Peel the onions, garlic cloves, ginger, and galangal and roughly chop them together with the washed coriander roots. Wash the chilies and hot peppers, roughly chop them, and discard any stalks. Peel the tomatoes, quarter them lengthwise, remove the green-white stems, and cut them into thirds crosswise. Place all of the prepared ingredients in a blender along with the shrimp flour, crumbled shrimp paste, coconut water, fish sauce, lemon juice, and sugar; blend for 1 minute at full speed. Transfer the puree to a saucepan. Wash and trim the lemongrass as described above. Cut the white parts crosswise into approximately 8 cm long pieces. Pound the bottom 5 cm of the pieces with the back of a knife. The stems should break open at the bottom but remain intact. Wash the kaffir lime leaves and the organic salami leaf. Pierce the lime leaves with a fork, then cut the salami leaf into thirds crosswise. Add the lemongrass, leaves, and cinnamon stick to the broth and simmer with the lid on for 30 minutes. Clean the mushrooms, cut them into thirds crosswise, and after 20 minutes of simmering, add them to the broth. If the gray intestines are visible on the back of the thawed shrimp, cut them open and remove them. Fry the shrimp in a pan over moderate heat in sesame oil until white to pink, and set aside. In the meantime, wash and roughly chop the Thai basil leaves and/or coriander leaves. Finally, season the broth to taste, remove the salami leaf and cinnamon stick. To serve, place the shrimp in a terrine with the sesame oil and pour the cooked broth over the shrimp. Garnish with the leaves, serve, and enjoy.