Exotic tomato soup with shrimp skewers (Promidinner Jungle Camp Starter Jay Khan)

Name: Exotic tomato soup with shrimp skewers (Promidinner Jungle Camp Starter Jay Khan)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red chilli pepper; 5 Sticks of lemongrass; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 1/2 TEASPOON ground cumin; 7-10 Tbsp black pepper; 8 raw shrimps (about 25 g each; without head, in shell); 1 TABLESPOON Oil; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Coriander

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red chilli pepper
5 Sticks of lemongrass
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
1/2 TEASPOON ground cumin
7-10 Tbsp black pepper
8 raw shrimps (about 25 g each; without head, in shell)
1 TABLESPOON Oil
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Coriander

Directions

1
Clean the chilli pepper, halve it, scrape out the seeds. Chop the chilli pepper finely. Wash and halve 1 stick of lemon grass. Put tomatoes with chili and lemon grass in a pot. Season with salt, cumin and pepper. Bring everything to the boil and simmer for about 5 minutes
2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Remove 1-2 outer leaves from 4 sticks of lemon grass, depending on their thickness. Skewer 2 prawns onto each stick. Season with salt and pepper. Heat the oil in a pan. Fry the skewers for 2-3 minutes, turning them over
3
Remove lemongrass from the soup. Puree the soup, stir in about 2/3 of the coconut milk. Season the soup once more, divide into 4 bowls, spread the remaining coconut milk in streaks on the soup. Garnish with coriander, serve with skewers. Served with baguette bread