Spicy Thai soup with shrimp, chicken and coconut milk

Ingredients for 2 servings:

• 250 g raw shrimp(s), with shell
• 250 g chicken breast, diced
• 1 tbsp oil, neutral, for frying
• 1 tbsp sesame oil, high quality, for seasoning
• 1 carrot(s), cut into julienne strips
• 1 stalk(s) leek, cut into julienne strips
• 3 small tomatoes, pitted, quartered
• 5 leaves of Chinese cabbage, cut into large strips
• 200 ml water
• 500 ml coconut milk
• 200 ml chicken broth
• 4 cm ginger, finely chopped
• 4 cloves garlic, finely chopped
• 1 stalk of lemongrass or lemongrass paste
• 2 chili peppers, cut lengthwise into fine strips
• 2 tsp red curry paste
• 3 tbsp fish sauce
• 2 tbsp lime juice or lemon juice
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 pinch(s) black pepper
• 4 kaffir lime leaves, dried, if available
• 1 bunch of coriander leaves for decoration
• 2 stalk(s) spring onion(s) for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and devein the prawns. Soak the lemon leaves in cold water. Cut the bottom end of the lemongrass into fine rings and the top end into large pieces. Wash the prawn shells, drain, and fry in hot oil in a large pan. Fill with water, add the lemon leaves and the coarse pieces of lemongrass, and simmer for at least 20 minutes. Strain everything through a sieve and pour the stock into a saucepan. Sauté the chili strips, garlic, lemongrass rings, and ginger in a little oil in the pan. Then add the chicken breast cubes and fry briefly; they should be almost cooked through, but not browned. Finally, add the prawns and cook them lightly. Bring the prawn stock to a boil with the coconut milk and chicken broth, stir in the red curry paste and, if using, the lemongrass paste, then add the contents of the pan, then the carrots, tomatoes, and leeks. Simmer everything for 5 minutes. Add the Chinese cabbage and bring back to a boil briefly. Season the soup with sesame oil, fish sauce, lime juice, salt, sugar, and pepper to taste. Garnish with spring onions and plenty of cilantro.