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Asian style shrimp carrot coconut milk soup

Asian style shrimp carrot coconut milk soup

Preparation time:
25 min
Difficulty level:

Nutritional values:

12 g
16 g
15 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Olive oilOlive oil ⅓ Teaspoon
Leeks, leeks (fresh)Leeks, leeks (fresh)½ (100 g)
Water (still)Water (still) 200 ml
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Ginger (fresh)Ginger (fresh) 1 Pinch(s)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Dill (fresh or dried)Dill (fresh or dried) 5 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 50 ml
Lemon (fresh)Lemon (fresh)⅒ (0,5 g)
Giant shrimps (fresh or frozen, organic quality)Giant shrimps (fresh or frozen, organic quality) 65 g
Vegetable brothVegetable broth 1 Tablespoon
Curry paste (red)Curry paste (red) ⅞ Tablespoon


Step 1:
Wash peeled shrimp. Peel and finely chop garlic and ginger. Clean the leeks, wash and cut into rings. Clean, wash and peel the carrots, cut them lengthwise into strips and finely dice them. Dill wash and pat dry .
Step 2:
Heat some oil in a pot. Add shrimp, ginger and garlic and sauté over moderate heat for 1-2 minutes. Remove and set aside on a plate.
Step 3:
In the same pot add a little more oil if necessary. Add curry paste, carrots and leeks and sweat for 2-5 minutes while stirring. Pour the broth and coconut milk and bring to a boil. Simmer gently until the vegetables are done.
Step 4:
Season the soup with lemon juice, salt, pepper and chopped dill. Add the shrimp, garlic and ginger back into the soup and let it simmer for about 2 minutes. Season again. Arrange in a soup plate and garnish with dill and the chili pepper cut into thin strips.

Macronutrient distribution:

The recipe Asian style shrimp carrot coconut milk soup is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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