Scampi in coconut milk and tomato soup

Ingredients for 2 servings:

• 2 onions, finely diced
• 2 cloves garlic, finely diced
• 1 piece(s) ginger, walnut-sized, finely diced
• 60 g herb butter
• 1 tsp curry
• 1 can of tomatoes, pieces, 450ml
• 1 can coconut milk, 400ml
• 1 tsp, heaped chicken broth, instant
• Salt
• Pepper, from the mill
• ½ tsp sambal oelek
• 1 tbsp coriander leaves, chopped
• 8 scampi, raw, peeled

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

wonderfully spicy

Melt the butter in a saucepan. Sauté the diced onion, garlic, and ginger over moderate heat. Sprinkle with the curry powder and sauté briefly. Deglaze with the tomatoes and coconut milk, dissolve the instant chicken stock powder in it, season with salt and pepper, and simmer over medium heat for 10-15 minutes. Puree the soup and season with the sambal oelek. Let the scampi simmer for about 4 minutes, but do not let it boil. Divide among soup bowls and serve immediately. Tip: Serve with toothpicks to pierce the scampi and, if desired, with flatbread!