Coconut-lemon soup with grilled prawn

Name: coconut-lemon soup with grilled prawn
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 2 tablespoons oil; 1 teaspoon Indian curry paste mild (pot a 283 g); 500 ml chicken bouillon from tablet; tin can coconut milk a 400 ml; 1 lemon scrubbed and peeled grated; 8 freshwater giant shrimps great (freezer, bag a 450 g), thawed; 1 teaspoon sea salt grinded; teaspoon chili pepper finely ground; 1 tablespoon coriander leaves (bag a 15 g), finely chopped

A tasty recipe. The starter contains the following ingredients: fish, oil, Indian curry paste (mild (pot a 283 g)), chicken broth (from tablet), coconut milk (a 400 ml), lemon (scrubbered and peeled grated), freshwater giant shrimps large (( freezer, bag of 450 g), thawed), sea salt (ground), chili pepper (finely ground), coriander leaves ((bag of 15 g) and finely chopped).

Ingredients

Kitchen Stuff

grill pan

Directions

Heat 1 tablespoon of oil and fruit the curry paste until it starts to smell.
Pour in the chicken broth and the coconut milk and gently bring to the boil.
Spoon 1 teaspoon lemon zest through the soup.
Cook for another 5 minutes.
Brush the prawns with 1 tablespoon of oil and sprinkle with sea salt and chili pepper.
Grill the king prawns around golden brown in 3-5 minutes.
Pour the soup into 8 small glasses, hang the shrimp over the edge.
Sprinkle with the coriander..