Thai Green Curry Soup

Soup for family of 4:

• 500 grams of Wild Argentinean prawns
• 8 dl coconut milk
• 3 dl chicken stock
• 1 pak choy (asian style cabbage)
• 2 shallots
• 2 cloves of garlic
• 1 tbs fresh ginger
• 1 tbs green curry paste
• 1 yellow pepper
• 1 sweet red pepper
• 4 carrots
• 1/2 leek
• 1 red onion
• 3 spring onions
• 1 ts ground turmeric
• 1 tbs propper butter
• 1/2 dl soy sauce
• Salt

How to do it:

Finely chop shallots, garlic and ginger.

Heat some olive oil in a cast iron casserole. Fry shallots, garlic and ginger soft for 2-3 minutes. Add chicken stock, soy sauce and curry paste. Cook for another minute or two.

Pour in coconut milk and the ground turmeric.
Heat it all to a light simmer. Add a nob of butter and take it off the heat. Taste it and add more salt if preferred. Keep a lid on to keep it warm.

Rinse all veggies properly in cold water.

Cut pak choy, peppers, red onion and leek in fine long slices. 
Use a mandolin to do the same operation with peeled carrots.

Heat some olive oil in a wok or a large pan. Use maximum heat. When the oil is steaming toss in the prawns. Cook while stirring for 20 seconds. Take them out. Add more oil and do the same with all the vegetables in one go. 

Add the vegetable to warm bowls and continue with the prawns. Pour over the hot soup and top it with finely sliced spring onions.
​Enjoy :)