Thai tomato soup with chicken and prawns

Name: thai tomato soup with chicken and prawns
Total time: 40 min
Yield: 4
Ingredients: 500 gram vine tomato; 1 onion; 2 toes garlic; 1 Red pepper; 1 yellow bell pepper; 1 tablespoon ginger; 1 Red pepper; 3 stem stems lemongrass; 2 tablespoon Brown sugar; 750 ml vegetable stock; 350 gram chicken breast cubes; 125 gram pink shrimp; 1 pot pot of fresh coriander; 3 liter water

Ingredients

Directions

Bring the water to a boil.
In the meantime, cut a small shallow cross in the bottom of the tomatoes and remove the stem set.
Immerse 3 tomatoes at a time in the water until the skin is released, which takes about 10 to 15 seconds at a time.
Put them directly in a large container with ice cold water.
Remove all the skins from the tomatoes and cut into small pieces.
Chop the onion.
Finely chop the garlic.
Cut the peppers into small cubes.
Finely chop the ginger.
Fry the onion and garlic with some sunflower oil in a soup pot over a high heat for 1 minute.
Add the peppers, ginger and pepper, fry for 5 minutes.
Crush the lemongrass stalks by storing it with a saucepan, for example.
Add the stems, tomato cubes, sugar and vegetable stock, bring to a boil.
Turn down the heat and simmer for 15 minutes.
Remove the stalks of lemongrass and puree the soup with a hand blender.
Add the chicken and cook for another 5 minutes until it is done.
Season the soup with salt.
Divide the shrimp over the plates and spoon the soup over it.
Chop the coriander roughly and sprinkle over the soup.
Cooking tip: if you put a knot in the stems of lemongrass after crushing, they are easier to process.