Zubereitung
20 Minuten
Ingredients
4 Portions
1
garlic clove(s)
1
piece(s)
ginger (approx. 4 g)
1
tbsp
oil
2
tsp
green curry paste
400
ml
coconut milk
400
ml
vegetable broth
1
carrot(s)
150
g
frozen shrimp, cooked
1
package(s)
Petrella leeks (125 g)
some
salt and pepper
2
tsp
lime juice
1
tbsp
flat-leaf parsley, cut into strips
This is how it's done:
- Finely chop the garlic and ginger and add them to a pot with oil.
- Add the curry paste and sauté briefly.
- Deglaze with coconut milk and vegetable broth.
- Peel the carrot(s) and cut them into thin strips.
- Rinse the shrimp under cold water and add them to the soup along with the carrot strips.
- Let everything simmer for 5 minutes, stir in the leek, and season to taste with salt, pepper, and lime juice.
- Divide the soup among soup bowls and sprinkle with parsley.
Tip: Coarsely chop a few wasabi nuts and scatter them over the soup as well.
Our products
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