Spicy shrimp soup with mushrooms

Ingredients for 2 servings:

• 1 stalk of lemongrass
• 1 tbsp lemon juice
• 2 kaffir lime leaves
• 10 m.-sized shrimp(s), 14 – 16 cm, raw, peeled, with tail segment
• 120 g mushrooms, small
• 2 tbsp coconut milk, creamy (24% fat)
• 2 small onions, red
• 3 medium-sized garlic cloves
• 3 Pepper, red, long, mild
• 2 small red chili peppers
• 10 g ginger, finely chopped
• 4 m.-large tomato(s), fully ripe
• 2 tbsp sunflower oil
• 300 g coconut water
• 4 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tbsp tomato paste
• 1 tsp chicken broth
• 1 tbsp coconut palm sugar, brown
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

An exotic soup with flavors of fish, shrimp, lemongrass, and coconut. Recipe from Bali, Indonesia.

Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. To make the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle part (which contain bitter substances). Wash the kaffir lime leaves and use them whole. For the vegetables, trim the ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the red chili peppers, remove the stems, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Wash the small, red chili peppers, cut them into thirds crosswise, leaving the seeds and discarding the stems. Cut the fresh, washed and peeled ginger into thin slices crosswise. Weigh the frozen goods and defrost them. Wash the tomatoes, remove the stems, halve them lengthwise, and cut out the green and white core. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Heat the sunflower oil in a sufficiently large pan, add the onions and garlic, and fry until the onions are translucent. Add the peppers, chilies, and ginger and stir-fry for 30 seconds. Add the tomatoes and stir-fry for 1 minute. Deglaze with the coconut water, add the fish sauce and lime juice, and stir in. Add the lemongrass stalks and kaffir lime leaves and simmer with the lid on for 15 minutes. In the meantime, clean the fresh mushrooms and chop them into bite-sized pieces. Rinse the canned goods and cut them into thirds lengthwise. Remove the broth from the heat and let it cool slightly. Remove the lemongrass stalks and kaffir lime leaves and set aside. Place the broth, tomato paste, stock, coconut milk, and coconut palm sugar in a blender and puree for 1 minute at full speed. Season the puree with salt and freshly ground black pepper. Return the puree to the saucepan, add the lemongrass stalks, kaffir lime leaves, and mushrooms. Return to the heat, but avoid boiling. Once the soup has reached over 80 degrees Celsius, add the shrimp and stir gently until they turn pink. Immediately ladle the finished soup into serving bowls, garnish, serve, and enjoy. Served with cooked rice in a separate bowl, it makes a complete meal.