Coconut soup with prawns

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Sprinkle with two tablespoons of lime juice. Peel ginger and garlic. Cut the chilli lengthwise and remove the seeds. Chop everything finely.

2. 2

   Clean and wash spring onions and cut them diagonally into pieces. Clean and clean the mushrooms and possibly cut them in half. Put two prawns, one spring onion and one mushroom on a skewer. Heat two tablespoons of sesame oil in a saucepan. Sauté garlic, chilli and ginger in it until transparent. Deglaze with four tablespoons of lime juice, broth and coconut milk. Add spring onions and mushrooms. Bring to the boil and simmer for five minutes. Add the noodles after three minutes and cook. Season with salt. Meanwhile heat a tablespoon of sesame oil in a pan. Fry the skewers and prawns for two to three minutes.

3. 3

   Add spring onions and mushrooms. Bring to the boil and simmer for five minutes. Add the noodles after three minutes and cook. Season with salt. Meanwhile heat a tablespoon of sesame oil in a pan. Fry the skewers and prawns for two to three minutes. Wash the coriander, dab dry and pluck the leaves from the stalks. Arrange soup, prawns and skewers and sprinkle with coriander

Nutrition Facts

KCAL
360 kcal

CARBS
22 g

FATS
24 g

PROTEINS
15 g