Thai shrimp and potato soup

Ingredients for 4 servings:

• 1 small onion(s)
• 1 piece(s) ginger root
• Oil for frying
• 1 large potato(s)
• 1 tsp curry powder
• ½ tsp turmeric
• 800 ml vegetable broth, approx.
• e.g. coconut milk
• salt and pepper
• 1 lime(s), juice
• 4 shrimp(s)
• some coriander leaves, chopped

Instructions

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

Sauté the finely chopped onion and ginger in oil. Add the finely chopped potato and fry. Then dust with curry and turmeric and top up with vegetable stock and coconut milk. Let it simmer for about 20 minutes. Once the soup has cooled slightly, puree everything in a food processor or with an immersion blender. Return it to the pot and season with salt, pepper, and lime juice. Finally, let the shrimp simmer for 1 minute—just a little, or they’ll become tough. Serve sprinkled with finely chopped coriander. The amount of ingredients varies according to taste.