At the very beginning we would like to tell you that this recipe is considered to be a great option for a light dinner, as well as for the friend meetings.
The dish is spectacular and not boring even for the standards of home cooking. Some people prefer to experiment with cream, however, in accordance with common point of view, with coconut milk this soup is unconditionally tastier.
List of required products:
- shrimps — 500 g;
- coconut milk — 1 pot;
- carrot — 1 items;
- leek — 1 item;
- fresh ginger — 2 cm;
- celery stalk — 1 item;
- green onions — 1 bunch;
- lime — 2 items;
- garlic — 2 cloves.
Begin to cook
- Shrimps are boiled for 5 minutes. Then clean the shells and put them aside, and the shells are cooked in the same broth for another 20 minutes. After that, the broth is filtered and further used as a base for soup.
- Carrots are cut into thin circles, white part of the leeks — into rings, celery — into small slices. On a small amount of olive oil, quickly fry the carrots on a large fire. Then remove the carrots. In the same quick way fry the onion and celery. Add the vegetables to the hot broth and cook for about 10 minutes.
- Finely chop ginger and garlic. Add to the soup, boil for 5 minutes. Pour the coconut milk and bring to a boiling condition. At the final stage, put shrimps into the soup, add a little freshly squeezed lime juice and chopped green onions. Salt to taste.
- Pour the soup into plates and decorate each with a slice of lime. Serve your soup.