Shrimp curry soup with rice

Ingredients for 3 servings:

• 250 g shrimp(s), frozen
• 200 g basmati rice
• 5 spring onions
• 4 garlic cloves
• 4 tbsp, heaped curry paste, red
• 1 tbsp, heaped peanut butter
• 500 ml coconut milk
• 650 ml vegetable stock
• 3 tbsp honey
• 8 tbsp soy sauce, light
• 1 chili pepper(s), red

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, quick and delicious

Lightly fry the rice in a pan without oil until golden. In the meantime, wash the spring onions and slice them into rings. Once the rice is golden, add the spring onions and oil to the rice and fry briefly. After about 2 minutes over medium heat, add the curry paste and stir to combine. Then add the peanut butter, coconut milk, and stock to the pan. In the meantime, rinse the shrimp and roughly chop them. Then add the shrimp to the soup and simmer until the rice is al dente. Garnish with chili and spring onions, and you’re done. Note: This soup is particularly good in the colder months, and the rice content means it will keep you full for longer. If the soup is too spicy for you, simply add a little yogurt when garnishing; this will reduce the spiciness a bit.