Spicy shrimp soup with mushrooms — Udang dan Jamur Kuah

Ingredients for 2 servings:

• 12 shrimp(s), raw, peeled, approx. 16 cm, frozen
• 250 g king oyster mushrooms
• 30 g butter
• 100 g coconut water
• 3 tbsp fish sauce, light
• 4 tbsp tomato ketchup
• 2 tsp XO sauce, medium hot
• 6 g Asian shrimp paste (Terasi Udang)
• 250 g tomatoes
• 2 Pepper, red, long, medium to hot
• 6 g ginger root
• 10 g spice lily (aromatic ginger)
• 10 g galangal root
• 2 stalk(s) lemongrass
• 4 tbsp kaffir lime leaves
• 1 piece(s) cinnamon stick(s), approx. 6 cm
• 2 tsp Thai basil leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

An XO specialty cooked with king oyster mushrooms. Recipe from Lombok, Indonesia.

Make a 5 mm deep cut along the back of the thawed shrimp down to the tail. If necessary, remove the gray-brown intestines. Pay particular attention to the last 3 cm before the tail end. Rinse the shrimp, drain well, pat dry, and set aside. Clean the king oyster mushrooms, optionally removing a generous amount of the mycelium substrate mixture from the lower end. Cut the mushrooms into bite-sized pieces. Melt the butter in a casserole dish and fry the mushroom pieces in it. Set aside with the shrimp. For the broth, combine the coconut water, fish sauce, tomato ketchup, and XO sauce in a blender. Crumble in the shrimp paste. Remove the stems from the washed tomatoes, quarter them lengthwise, remove the green stem ends, and cut the quarters crosswise into thirds and place in the blender. Remove the stems from the washed peppers, halve them lengthwise, remove the seeds, and set aside for seasoning. Cut the halves crosswise into approximately 1 cm pieces and place them in a blender. Blend finely for 1 minute at full speed. Season the puree with fish sauce and hot pepper seeds and pulse briefly. Place the puree in a 2-liter pot and set aside. For the spices, wash and peel the ginger, lily of the valley, and galangal roots, then cut them into thin slices across the grain and chop them. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and 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 desired. Pound the bottom 6 cm of the pieces with the back of a knife. The stems should break open at the bottom but remain intact. Pierce the washed kaffir lime leaves with a fork. Add all seasoning ingredients to the puree and simmer with the lid on for 20 minutes. Meanwhile, pluck the washed Thai basil leaves from the stems and chop them. Remove the cinnamon stick and lemongrass, add the shrimp and mushrooms, and simmer for 5 minutes. Immediately ladle into serving bowls, garnish with Thai basil, serve, and enjoy. Note: This soup is very filling and a main course (also in terms of price). Toasted baguette slices can be served as a side dish.