Coconut soup with prawns

For 4 people
  • 12 raw shrimp (20 g each; with shell)
  • 6 EL Lime juice
  • 1 walnut-sized piece of ginger
  • 1 clove of garlic
  • 1 Chilli pepper
  • 1 Bund Spring onions
  • 150 g Mushrooms
  • 3 EL Sesame oil
  • 600 ml Chicken bouillon (instant)
  • 400 ml unsweetened coconut milk
  • 125 g Glass noodles
  • Salt
  • 1 Bund Coriander
  • 4 Wooden skewers
30 minutes
Peel the shrimp except for the tail fin and remove the intestines. Wash the prawns and pat dry. Drizzle with two tablespoons of lime juice. Peel the ginger and garlic. Cut the chilli lengthways and remove the seeds. Chop everything finely. Clean and wash the spring onions and cut diagonally into pieces. Trim and clean the mushrooms and cut in half if necessary. Stick two prawns, one spring onion and one mushroom on a skewer. Heat two tablespoons of sesame oil in a saucepan. Steam the garlic, chilli and ginger until translucent. Deglaze with four tablespoons of lime juice, stock and coconut milk. Add the spring onions and mushrooms. Bring to the boil and simmer for five minutes. Add the pasta after three minutes and cook at the same time. Season with salt. Meanwhile, heat a tablespoon of sesame oil in a pan. Fry the skewers and prawns all around for two to three minutes. Wash the coriander, pat dry and pluck the leaves from the stems. Arrange the soup, prawns and skewers and sprinkle with coriander
1 person approx.:
  • 360 kcal
  • 1510 kJ
  • 15 g protein
  • 24 g fat
  • 22 g carbohydrates


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