Potato curry soup with prawns

Name: Potato curry soup with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 4 (approx. 1 kg) large potatoes; 2 TABLESPOONS butter, 2 tablespoons curry; 1 can(s) (400 ml) unsweetened coconut milk; 2 Spring onions; 250 g raw shrimps (peeled, with tail); 3 TABLESPOONS oil, salt, pepper; 2 TABLESPOONS Ingwermarmelade

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
4 (approx. 1 kg) large potatoes
2 TABLESPOONS butter, 2 tablespoons curry
1 can(s) (400 ml) unsweetened coconut milk
2 Spring onions
250 g raw shrimps (peeled, with tail)
3 TABLESPOONS oil, salt, pepper
2 TABLESPOONS Ingwermarmelade

Directions

1
Peel and chop onion and garlic. Peel and wash the potatoes and slice or cut approx. 12 thin slices from one potato. Dice the rest roughly.
2
Heat the butter in a large pot. Sauté potato cubes, onion and garlic in it. Sprinkle with curry and sauté briefly. 3⁄4 Pour on l water and coconut milk. Bring to the boil, cover and simmer for about 15 minutes.
3
Clean and wash the spring onions. Cut diagonally into fine rings. Cut shrimps lengthwise at the back and remove the intestines. Rinse and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the potato slices for 1-2 minutes on each side.
4
Season with salt and take out. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with salt and pepper.
5
Puree the soup with a hand blender only briefly. Season to taste with salt, pepper and ginger marmalade. Serve with prawns and potato chips. Sprinkle with spring onions.