Spicy Shrimp Soup with Mushrooms

1. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
2. For the fresh lime juice, wash one lime thoroughly and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (which contain bitter substances). Wash the kaffir lime leaves and use them whole.

For the vegetables:

1. For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stalks.
2. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise.
3. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
4. Heat the sunflower oil in a sufficiently large pan, add onions and garlic and roast until the onions are translucent. Add the peppers, chillies 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 the kaffir lime leaves and simmer with the lid on for 15 minutes.
5. In the meantime, clean the fresh mushrooms and cut them into bite-sized pieces. Rinse canned goods and cut lengthways into thirds.
6. Remove the broth from the heat and let it cool down a little. Remove the lemongrass stalks and kaffir lime leaves and keep them ready. Put the broth together with the tomato paste, the concentrated stock, the coconut milk and the coconut sugar in a blender and puree for 1 minute at high speed. Season the puree with salt and black pepper, fresh from the mill.
7. Put the puree back in the saucepan, add the lemongrass stalks, the kaffir lime leaves and the mushrooms. Reheat but avoid boiling. As soon as the soup is over 80 degrees, add the prawns and stir gently until they have turned a pink color. Immediately distribute the soup on the serving bowls, garnish, serve and enjoy.

Note:

1. Served with boiled rice in an extra bowl, it becomes a complete meal.