Thai Carrot Soup with Shrimp Balls
Ingredients
- 400 g Cooking broth (from shrimp balls) If not available, use water, fish sauce, and rice wine.
- 350 g Water Use if shrimp broth is unavailable
- 4 tablespoons Fish sauce Light colored (e.g. kecap ikan “King Lobster”)
- 2 tablespoons Rice Wine (Araak Masak)
- 3 tablespoons Sunflower oil
- to taste Chicken broth Kraft bouillon
- 120 g Carrot
- 10 g Ginger Fresh
- 15 g Spring onion Fresh, white part only
- 1 Hot peppers Red, long, medium hot
- 2 medium Cloves of garlic Fresh
- 16 Thai prawn balls
- 2 tablespoons Lime juice Fresh
- 60 g Coconut milk Creamy (24% fat)
- 2 tablespoons Fresh celery leaves For garnish
Instructions
- Wash, peel, and scrape the carrot. Slice the ginger crosswise. Wash and cut the spring onions. Wash, deseed, and chop the peppers. Peel and press the garlic.
- Bring the broth to a boil and add the prepared vegetables. Simmer for 10 minutes. Cool slightly, then blend until smooth.
- Return the puree to the saucepan, add the prawn balls and lime juice, and simmer. Stir in the coconut milk. Season with salt and pepper. Add the celery leaves.
- Serve immediately and enjoy.
