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COCONUT SOUP WITH SHRIMP, VEGETABLES AND CHILI RECIPE

COCONUT SOUP WITH SHRIMP, VEGETABLES AND CHILI RECIPE

Simply pour and enjoy: low carb food – perfect office lunch.

INGREDIENTS: (SERVING FOR TWO)

  • heat-resistant, bulbous jars with lid (about 900 ml volume)
  • 200 g of fresh mangetout
  • 160 g mushrooms
  • spring onions
  • carrots
  • small chilli pepper
  • lime (only juice)
  • 200 ml of coconut milk
  • teaspoons green curry paste
  • tablespoons soy sauce
  • 250 g ready-to-eat prawns (de-roasted and peeled)

PREPARATION

  1. Rinse glasses hot, dry well. Wash and halve the mangetout. Clean mushrooms and cut into thin slices. Clean spring onions and cut into fine rings. Clean carrots and cut into thin strips (about 5 cm long). Cut chilli peppers, core seeds and cut into thin strips. Halve lime and squeeze out.
  2. Mix coconut milk with curry paste, soy sauce, lime juice and chilli. Distribute mixture on the glasses.
  3. Alternately decorate vegetables into the glasses. Keep glasses cool.
  4. Take soup out of the fridge half an hour before eating. Add shrimp. To serve, add approx. 450 ml of boiling water each. Stir briefly with a long spoon to dissolve the dregs. Close the glasses and let the soup soak for 10-15 minutes. Then either enjoy directly from the glass or transfer to a deep plate.

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