Asian soup cross over

Name: Asian soup cross over
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 800 g); 1 Garlic clove; 15 g fresh ginger tuber; 1 Leek (leek; approx. 200 g); 2 TABLESPOONS Butter or margarine; 4 TABLESPOONS yellow curry paste; 500-600 ml Vegetable broth; 1 can(s) (400 ml) Unsweetened coconut milk; 7-10 Tbsp Juice of 2 oranges; 300 g frozen peas; 7-10 Tbsp Salt; 20 raw shrimps (about 20 g each; without head, in shell); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp pink berries; 4 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 800 g)
1 Garlic clove
15 g fresh ginger tuber
1 Leek (leek; approx. 200 g)
2 TABLESPOONS Butter or margarine
4 TABLESPOONS yellow curry paste
500-600 ml Vegetable broth
1 can(s) (400 ml) Unsweetened coconut milk
7-10 Tbsp Juice of 2 oranges
300 g frozen peas
7-10 Tbsp Salt
20 raw shrimps (about 20 g each; without head, in shell)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp pink berries
4 wooden skewers

Directions

1
Quarter and peel the turnip. Cut the quarters into small cubes. Peel garlic and ginger and dice finely. Clean the leek, cut into fine rings and wash
2
Heat the fat in a saucepan. Sauté diced turnip, leek and garlic in it. Add curry paste. Pour in broth, coconut milk and orange juice. Add ginger, peas and a little salt, bring to the boil, cover and cook for about 20 minutes, add peas about 5 minutes before the end of cooking time
3
Peel the prawns, leaving the caudal fins on 12 pieces. Remove the intestines. Wash the shrimps and dab them dry. Heat oil in a pan and fry shrimps for 4-5 minutes, turning them over. Remove and season with salt. Add 8 peeled shrimps to the soup. Season soup with salt, pepper and sugar, arrange in plates, sprinkle with pink berries and garnish with 3 prawns each