Coconut cream soup with diced apple on a skewer of prawns

For 4 people
  • 8 raw prawns (20 g each; headless, with shell)
  • 4 Stalk (s) Coriander
  • 4 stem (s) Thai basil
  • 30 g Ginger bulb
  • 1 Garlic clove
  • 1 red chilli pepper
  • 1 Onion
  • 100 g Champignons
  • 1 stalk of lemongrass
  • 3 tablespoons (10 g each) Sesame oil
  • 100 ml Apple juice
  • 500 ml Chicken broth
  • 400 ml Coconut milk l ight
  • 2 red apples (approx. 200 g each)
  • Salt
  • pepper
  • 4 Shashlik skewers
45 minutes
Peel the shrimp and remove the intestines. Wash the prawns and pat dry. Wash the coriander and basil and pat dry. Pluck half of the coriander from the stalks. Put 2 prawns on a skewer and set aside.
Peel the ginger and garlic. Cut the chilli lengthways and remove the seeds. Chop everything finely. Peel onion and chop finely. Clean and clean the mushrooms and also finely dice. Halve the lemongrass lengthways and beat a little with the back of a knife.
Heat 2 tablespoons of oil in a large saucepan. Steam the onion, garlic, chilli, ginger, lemongrass and mushrooms in it until translucent. Deglaze with apple juice, broth and coconut milk. Bring to the boil and simmer for about 15 minutes.
In the meantime, wash the apples, quarter them and cut out the core. Cut the quarters into small cubes. Add the coriander stalks, basil and apple pieces to the soup and let stand for about 10 minutes. Season the soup with salt and pepper.
Meanwhile, heat 1 tablespoon of oil in a pan. Fry the skewers in it for about 3 minutes while turning, remove and season with salt and pepper. Serve the soup and skewers and garnish with coriander.
1 person approx.:
  • 270 kcal
  • 1130 kJ
  • 10 g protein
  • 18 gFat
  • 17 g carbohydrates


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