Red curry soup with prawns

Name: red curry soup with prawns
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon sunflower oil; 3 tablespoon Thai Red curry pasta; 1 fresh ginger; 1 clove garlic; 1 onion; 400 gram tomato cubes; 1 look coconut milk; 750 milliliters chicken bouillon; 2 teaspoon Thai fish sauce; 300 gram large shrimp; 200 gram Spinach; 2 spring / forest onion; 1 hand coriander

Ingredients

1 tablespoon sunflower oil
3 tablespoon Thai Red curry pasta
1 fresh ginger
1 clove garlic
1 onion
400 gram tomato cubes
1 look coconut milk

750 milliliters chicken bouillon
2 teaspoon Thai fish sauce
300 gram large shrimp
200 gram Spinach
2 spring / forest onion
1 hand coriander

Directions

Heat the oil in a soup pan and fry the curry paste, ginger, garlic and onion for about 3 minutes.
Add the tomato cubes, coconut milk and stock and simmer for about 20 minutes at a low setting.
Add the fish sauce and prawns and cook for about 4 minutes.
Let the spinach shrink in the pan and serve the soup with the spring onion and coriander.