Zucchini and tomato soup

Ingredients for 4 servings:

• 1 onion(s), diced
• 2 garlic cloves, finely chopped
• 1 tsp curry paste, red or green
• 1 large zucchini, cut into small pieces
• 500 g tomatoes, chunky from a can, fresh ones are also fine
• 400 ml coconut milk, unsweetened
• n. B. vegetable broth, or broth of your choice
• salt and pepper
• cumin
• Curry powder (Thai curry powder)
• chili powder
• n. B. Shrimp(s), quantity as desired
• some coriander, fresh
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with coconut milk and shrimp

Heat the oil in a pan. Add the curry paste, onion, and garlic and sauté until translucent. Add the zucchini and fry briefly. Add the tomatoes and season with salt and pepper, cumin, curry powder, and chili powder. Pour in the stock (the amount depends on the consistency you want the soup to have. Add a little at first; you can always top up later) and simmer for 15-20 minutes. Once the vegetables are tender, remove the pan from the heat and puree everything. Then add the coconut milk and stir in. Fry the shrimp in a pan and season as desired. Before serving, add the shrimp to the soup and garnish with coriander.