Description
Soft, gentle, creamy and very flavorful soup - heaven! When it is cooking, you can not manage without a second (and strong favorite) half! And it's nice to cook together: we laughed, consulted and argued, in General, the children were happy! Great!
Ingredients
-
Coconut
1 piece
-
Water
1.5 cup
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Green onions
1 Tbsp
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Ginger
-
Garlic
2 tooth
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Turmeric
0.25 tsp
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Shrimp
4 piece
-
Cream
60 ml
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Vegetable oil
2 Tbsp
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Salt
-
Lime
-
Pepper white
Cooking
Split the coconut, removing the juice from it. Plug-in the second half.
Cut coconut flesh.
Place the coconut flesh in the blender, grind and pour 3/4 Cup of boiling water, punching in a blender.
Put the resulting mass in a sieve and squeeze out liquid - this is coconut cream. Place the squeezed coconut again in the blender and pour the second 3/4 cups boiling water, punched, put in a sieve and squeeze into another container - this is coconut milk, it is more liquid and transparent compared to the cream. You can buy ready-made coconut cream and milk to cook, diluted with water 1:2.
Shrimp clean, shell and head to wash and keep. To remove the intestinal groove.
Heat the butter in a saucepan over medium heat and fry the shells and heads of shrimps, remove, add to it the onion and fry until transparent. Add turmeric powder, garlic, ginger, and lime zest. Mix well.
Add the coconut milk and bring to boil. Add shrimp and salt. Keep cooking until the prawns become pink.
Add the cream and coconut cream, zest and freshly ground white pepper. Mix and cook several minutes but do not let soup boil strongly.
Remove the soup from heat and gradually add the lime juice. Stir carefully so the soup does not curdle. If necessary, add salt and pepper. Add green onions just before serving.
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