A few days ago, I gave a course about Sri Lanka where I cooked my curry dish with my students. We chose a vegetarian variant. Instead of chicken we used tofu. It also tasted very good.
After that I had half a litre of coconut milk and two handfuls of fresh coconut flakes left over and I thought about what I could do with it. I didn’t feel like making a sweet dish and it’s definitely too cold for ice cream at the moment. So I came up with a shrimp-coconut soup. Already its smell was amazing and brought me directly to tropical countries in my fantasy, mmmh ?
Fast shrimp coconut soup (4 servings)
- 1 small onion cut in dices
- 2 pressed garlic cloves
- 20 peeled shrimps
- 2 handfuls of grated fresh coconut (or 1 handful dried)
- 5 dl coconut milk
- 5 dl vegetable stock
- 1 Lemongrass stick (if possible fresh, but dried works as well)
- 15 curry leaves (fresh or dried)
- 2 tsp Nasi Goreng spice mix (or curry)
- 2 tbsp olive oil
Fry onions and garlic in the olive oil. Add the shrimps and fry them until they are red. Then add the grated coconut, coconut milk, vegetable stock, lemongrass, curry leaves and Nasi Goreng spice mixture and simmer for about 15 minutes.
With a piece of toasted bread it makes a delicious, quickly cooked meal!
Next week you will discover that spices are not just for spicing!