Shrimp Coconut Curry Soup

Dutch Oven, Fisch & Meeresfrüchte -

Shrimp Coconut Curry Soup

Ingredients

• 1 kg shrimp heads
and tanks
• 300 g coconut milk
• 300 g vegetable
or chicken stock
• 1 teaspoon sugar
• 2 tbsp yellow curry paste
• 1 tbsp oyster sauce
• 4 tbsp soy sauce
• 2 tbsp rapeseed oil
• 1 lemongrass stalk,
cut into small pieces and
pound
• 1 carrot,
cut into stripes
• 2 stalks of green celery,
peeled and cut into diamonds
cut
• 1 red onion, chopped
• 1 pepper, cut into strips
cut
• 12 headless prawns
and tanks
• 2 spring onions,
cut into rings


preparation

Slowly roast the shrimp heads and shells in rapeseed oil in a large Dutch oven, crushing the heads as they roast. Turn them frequently as they must not burn. Then add the sugar and let it caramelize. Then add the curry paste, lemongrass and oyster sauce.

Briefly stir while frying, then add the coconut oil from the coconut milk and continue stirring, nothing should burn. Then deglaze with the stock, after another 15 minutes add the coconut milk and let everything cook for another 20 minutes. Season with soy sauce and salt if necessary, then pass through a fine sieve.

Pour it back into the Dutch oven. As soon as the soup is boiling, add the other ingredients in this order: first the carrots, then 1 minute later the celery, the onion, the pepper, then the shrimp and finally the spring onions.

FIRE&FOOD Issue 2-2018


Leave a comment

Please note, comments must be approved before they are published