Sweet and Sour Creamy Coconut Soup
Sharing with you one of my family’s favourites that will keep you warm and happy. Save it for rainy days!
Servings: 4 Portions
Cost: €25
Equipment
- 1 Pestle and mortar
- 1 Medium sized pot
Ingredients
- 300 gr Shrimps Peel and remove the heads, leave the tails
- 1½ Liter Shrimp broth Made from the boiled shrimp heads and skin with water. First sautee the shrimp heads with a little bit of oil, and then add water and boil.
- 400 ml Coconut milk
- 2 pcs Lime Use the juice
- 1 tbsp Sugar or honey
- 2 tbsp Fish sauce
- 1 tsp White pepper
- 200 gr Mushrooms Cut into ¼
- 200 gr Bean sprouts
- 200 gr Bamboo shoots
- 1 tsp Salt Add per your preference
- 1 tsp White Pepper
Aromatics
- 1 pcs Sweet pepper Cut into pieces roughly and pound in pestle and mortar
- 4 cloves Garlic Minced/sliced
- 4 cm Ginger Thinly sliced/chopped
- 1 pcs Lemon Grass Smashed with the pestle and make a knot
- 2 pcs Kefir lime leaves
- 1 handful Fresh Basil leaves for toppings
Instructions
- In a medium size pot, heat up neutral oil, and then add in garlic, ginger, onion, sweet pepper, lemon grass, and kefir lime leaves. Stir in until the aroma comes out and a little bit wilted.
- Pour in the shrimp broth and coconut milk, let it simmer.
- Once the soup is simmering, add in shrimps, mushrooms, and bamboo shoots.
- Season the soup with salt and pepper, sweetener and fish sauce. Let it cook in a low heat.
- When the soup is cooked, add in lime juice, bean sprout, basil. Stir until well-combined and serve with warm rice.