Coconut-coriander soup with prawns

Name: Coconut-coriander soup with prawns
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 6 prawns ready to cook (with tail); 1 TABLESPOON Oil; 1 can(s) (425 ml) Coconut milk; 200 ml Fish stock; 5 g fresh ginger; 1/2 chili pepper; 1 Lime; 3 TABLESPOONS Chinese fish sauce (from the bottle); 7-10 Tbsp Salt; 1 collar Spring onions; 3 Stem(s) Coriander

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

6 prawns ready to cook (with tail)
1 TABLESPOON Oil
1 can(s) (425 ml) Coconut milk
200 ml Fish stock
5 g fresh ginger
1/2 chili pepper
1 Lime
3 TABLESPOONS Chinese fish sauce (from the bottle)
7-10 Tbsp Salt
1 collar Spring onions
3 Stem(s) Coriander

Directions

1
Fry the prawns in oil for about 1 minute on each side. Bring coconut milk and fish stock to the boil and simmer for 2-3 minutes. Peel ginger and grate it into the soup. Clean the chilli, remove the seeds, cut the pod into fine rings and add to the soup.
2
Cut the lime in half. Cut one half into narrow slices and squeeze the other half. Season soup with fish sauce, lime juice and salt. Clean and wash spring onions and cut into wide strips.
3
Add spring onions and shrimps to the soup and simmer for 3-5 minutes. Wash coriander, pluck leaves from the stalks, garnish soup with coriander leaves and lime slices.