Thai coconut shrimp soup

Name: Thai coconut shrimp soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 liter fish stock of tablet; 400 ml coconut milk; 1 Red pepper; 3 cm fresh ginger; 2 Red onion; 1 el light brown caster sugar; 250 g Chestnut mushroom; 1 lime; 125 g shrimps; 2 el Thai fish sauce bottle; 15 g fresh coriander

Thai coconut shrimp soup.

Ingredients

Directions

Pour the broth and coconut milk into a pan and bring to the boil.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips.
Peel the ginger and cut into wafer-thin slices. Cut the onion into half rings.
Add the red pepper, ginger, onion and sugar to the stock. Cook for 10 minutes on medium heat.
Clean the mushrooms with kitchen paper and cut into quarters.
Add the mushrooms and cook for another 3 minutes until they are al dente.
Clean the lime, grate the green skin of the lime and squeeze the fruit.
Add the shrimp and season the soup with the fish sauce, lime zest and juice.
Divide the soup over the bowls and sprinkle with the coriander.

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Nutrition

255Calories

Sodium0% DV2.020mg

Fat28% DV18g

Protein20% DV10g

Carbs4% DV12g

Fiber8% DV2g

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