Thai coconut soup with shrimps
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3 cups chicken stock
3 lemon leaves
6 stems lemongrass (sereh)
2 in ginger-race, cut into slices of
0.2 in
1 red pepper, without seeds, in halves
1/2 bunch Thai basil, leaves and stems apart
1 tbsp soy sauce
3 dl coconut milk
juice of 1 lime
2 tbsp benni oil
1 clove of garlic, crushed
12 large shrimps, peeled
1 spring onion, in rings
salt

Thaise kokossoep

1 Bring the stock to a simmer with the lemon leaves, 2 stems of lemongrass, ginger root, red pepper and the basil stems.
2 Leave the spices to season the stock on low heat for 30 minutes and pour the stock through a sieve.
3 Bring to a simmer again and add soy sauce, coconut milk and lime juice. Season with a bit of salt if necessary.
4 Heat the oil in the pan with the clove of garlic and fry the shrimps on each side for 2 minutes until they are ready and thread 3 shrimps on each of the remaining stems of lemongrass.
5 Serve the soup with a few rings of spring onion, fresh basil leaves and the skewers with shrimps.