Spicy coconut soup with shrimp recipe
Spicy Coconut Soup with Shrimp recipe
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|2||red hot chili peppers, seeded and sliced|
|1 sprig(s)||lemongrass, chopped|
|1 small||piece of ginger, grated|
|2 can(s)||coconut milk|
|200 ml||vegetable stock|
|4 leaves||Swiss chard|
|75 g||fresh shiitake mushrooms, sliced|
|6 sprig(s)||cilantro, chopped|
|175 g||shrimp, ready to cook|
|light soy sauce|
Bring the coconut milk with the stock, half of the chilies, ginger, lemon grass and some lime juice to a boil. Reduce the heat and cook for 10 minutes. Season to taste with lime juice, soy sauce and fish sauce.
In a pan, heat the oil. Add the mushrooms, shrimps and the chard and stir-fry for a minute. Add the remaining chili and half of the cilantro and fry for 2-3 minutes. Season to taste with fish sauce and soy sauce.
Strain the soup into a warmed soup tureen, add the shrimp and mushroom mixture and serve sprinkled with cilantro..
ca. 20 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Spicy coconut soup with shrimp recipe
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