Balinese Avocado Soup with Shrimp and Mushrooms
Ingredients
- 300 g Prawns, peeled
- 30 g Unsalted butter
- 0.5 each Avocado
- 200 g Mushrooms, canned
- 400 ml Fish stock
- 4 tbsp Lime juice
- 8 small Red onions
- 4 cloves Garlic
- 2 tbsp Sunflower oil
- 2 medium Tomatoes
- 1 small Carrot
- 2 each Red peppers
- 20 g Ginger
- 2 tbsp Spring roll sauce
- 6 leaves Kaffir lime leaves
- 100 ml Coconut milk
- to taste Salt and pepper
- 1 tbsp Red pepper flakes (optional)
Instructions
- Sauté onions and garlic in butter until softened.
- Add tomatoes, carrot, and ginger. Cook for 5 minutes.
- Add fish stock and bring to a boil. Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and spring roll sauce.
- Add mushrooms and simmer for another 5 minutes.
- Season with salt, pepper, and red pepper flakes (optional).
- Sauté prawns in butter until pink and cooked through.
- Serve the soup garnished with prawns and kaffir lime leaves.
