Ingredients for 4 people:
- 1 u branch of citronella
- A piece of fresh ginger (1-3 cm
- 1 Thai red chili
- 400 g coconut milk
- 300 g fish broth
- 100g shiitake
- 150 g of peeled shrimp
- A tablespoon of lemon juice
- Salt
Optional:
- 2 lemons
Preparation:
- Put on the blade guard carefully.
- Put the citronella (without the first layer) cut in half lengthwise, the ginger peeled and cut into thick pieces, the chili, coconut milk and fish broth in the mixing jug.
- Cook, SL speed, 100 degrees, 7 minutes
- Remove the stalk of the mushrooms and cut them into quarters. Put them in the mixing jug with the prawns. Cooking speed SL, 100 degrees, 3 minutes.
- Adjust salt to taste.
- Serve the soup with the chopped coriander leaves on top.
- Optionally, add lemon juice to accentuate the acidity.
