*Ingredients
°Shallots 1 unit(s)
°Potatoes with firm flesh 400 g
°Paprika powder 1 tsp
°Bay leaf 2 unit(s)
°Corn on the cob 1 unit(s)
°Tomato 4 unit(s)
°Chives 5g
°Shrimps 160g
°Coconut milk 200ml
*Ingredients to have at home
°Butter 1 tbsp
°Vegetable bouillon cube 1.5 unit(s)
°Olive oil 1 tbsp
°2 tsp white wine vinegar
°to taste Salt and pepper
+Nutritional values
+Per serving
For 100g
Energy (kJ)
2579kJ
Energy (kcal)
617 calories
fat
33g
of which saturates
21.7g
Carbohydrates
55g
with sugar
15.5g
Proteins
21g
Salt
4.8g
1
Bring 250 ml of water per person to a boil. Chop the shallot. Peel the potatoes and cut them into 1 to 1 1/2 cm pieces. Heat the butter in the pot over medium heat and brown the shallot for 3 minutes with a pinch of salt. Add the paprika powder and the bay leaf, then continue cooking for 30 seconds.
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2
Add the potatoes to the pot, pour the boiling water and crumble the stock cube on top. Bake the potatoes for 12 to 15 minutes.
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3
Meanwhile, arrange the corn on the cob upright on a cutting board, then gently chop the kernels. Cut the tomato into large chunks and chop the chives.
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4
Pat the shrimp dry with a paper towel. Heat the olive oil in the skillet over high heat and sear them for 2 minutes on all sides. They should not be cooked yet. Season with salt and pepper, then set aside out of the pan.
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5
Add the corn kernels, tomato and coconut milk to the pot, then cook for 2 more minutes. Add the prawns with their cooking juices and reheat for 30 seconds. Then add the white wine vinegar and half the chives to the soup.
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6
Serve the soup on plates and garnish with the remaining chives
Enjoy !
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