Sour and spicy Asian coconut soup with shrimp

Ingredients for 3 servings:

• 2 garlic cloves
• 1 ½ tsp ginger
• 1 small onion(s)
• 4 mushrooms
• 1 small carrot(s)
• ½ stalk(s) lemongrass
• 2 coriander roots
• 2 tbsp fish sauce
• 1 tsp sweet chili sauce
• Oil for frying
• 1 tsp chili powder
• 1 pinch(s) of turmeric powder
• 600 ml water
• 2 kaffir lime leaves
• 1 lime(s)
• 1 pinch(s) cumin
• 250 ml coconut milk
• 1 tbsp sugar
• 1 tsp salt
• 10 large shrimp(s) and 5 fish balls
• Coriander, fresh, as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and finely chop the garlic cloves and ginger, as well as the onion. Cut the mushrooms and carrot into bite-sized pieces. Finely slice the lighter, lower part of the lemongrass and the coriander roots. Cut the harder part of the lemongrass into pieces about 2.5 cm long. Finally, juice the lime. Fry the onion, garlic, ginger, coriander roots, and lemongrass rings together with the fish sauce and sweet chili sauce in a little oil until the onion is soft. Season with chili powder and turmeric. Add the water, lime juice, large lemongrass pieces, lime leaves, and cumin, and simmer uncovered for 15 minutes. Then add the coconut milk, sugar, and salt, season to taste, and simmer for another 5 minutes with the carrot and mushrooms. Finally, add the seafood and continue simmering until cooked through. Before serving, garnish with some fresh coriander and remove the lime leaves and lemongrass pieces.