Coconut soup

with prawns

For 4 servings

500 g ready-to-cook prawns

2 cloves of garlic

1 piece of ginger (2 cm long)

1 leek

300 g carrots

½ bunch of coriander

2 tbsp rapeseed oil

1 tsp red curry paste

1 liter of chicken broth

330 ml coconut milk

2 tbsp lemon juice

salt

Preparation time: approx. 20 minutes
plus time to defrost: approx. 30 minutes
plus cooking time: approx. 10 minutes

Per serving approx. 380 kcal / 1591 kJ 26 g E, 24 g F, 14 g KH

1  Rinse the prawns under cold water and pat dry. Cut each shrimp lengthways on the back and remove the black intestine. Peel the garlic and peel the ginger, chop both finely.

2  Cut the leek lengthways from above and rinse under cold water. Cut away the root and the top of the green. Cut the leek into fine rings. Wash the carrots, cut away the roots and leaves and peel them with a peeler. First cut the carrots lengthways into strips and then finely dice. Wash the coriander and pat dry with paper towels. Pluck the leaves from the stems and finely chop with a large kitchen knife.

3  Heat the oil in a saucepan. Add shrimp, ginger and garlic and sauté for 1 to 2 minutes, then remove. Add the curry paste, carrots and leek and simmer for 1 to 2 minutes while stirring. Then pour in the broth and coconut milk. Bring the whole thing to the boil and simmer for about 2 minutes. Season the soup well with lemon juice, salt and coriander. Heat the prawns in it. Arrange the soup on plates and decorate with coriander. Basmati rice goes well with this.