Shrimp coconut soup

Name: shrimp coconut soup
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 bag saltwater shrimp (500 g freezer), thawed; 1 Red pepper seed lists removed; 4 tablespoons oil; 3 cm fresh ginger peeled and sliced; 1 stem lemongrass bruised; teaspoon coriander seed; 1 tin can coconut milk 400 ml; 4 tablespoons fish sauce bottle a 250 ml; 1 lime pressed out; bag fresh coriander (a 15 g), only the leaves

A tasty recipe. The starter contains the following ingredients: fish, saltwater shrimp ((500 g frozen), thawed), red pepper (seed strips removed), oil, fresh ginger (peeled and sliced), lemongrass (crushed), coriander seed, coconut milk (400 ml ), fish sauce (bottle of 250 ml), lime (squeezed out), fresh coriander ((a 15 g) and only the leaves).

Ingredients

Kitchen Stuff

grill pan

Directions

Peel the shrimps and store the peelings.
Use a sharp knife to cut open the back of the shrimp, remove the intestinal tract (the dark string).
Cut the pepper into coarse pieces.
Heat 2 tbsp oil in a large pan, frying the shrimp peel with the pepper, ginger, lemongrass and coriander seeds.
Pour 1.5 liters of water, bring to a boil, boil for 30 minutes on low heat.
Heat the grill pan, brush the shrimp with 2 tbsp oil and grill in pink with a grill line for 2-3 minutes.
Sieve the stock, pour the coconut milk.
Season with the fish sauce, lime juice and salt.
Pour the shrimp coconut soup into 4 bowls and serve the grilled shrimps or hang them on the edge.
Sprinkle well with coarsely chopped coriander and possibly a few more rings of fresh red pepper to taste..