Coconut cream soup with diced apple and prawn skewer

Ingredients

Directions

1. 1

   Peel the prawns and remove the intestines. Wash the prawns and pat them dry. Wash the coriander and basil and pat dry. Pluck half of the coriander from the stems. Put 2 prawns on each skewer, put aside.

2. 2

   Peel the ginger and garlic. Cut the chilli lengthwise and remove the seeds. Chop everything finely. Peel onion and chop finely. Clean the mushrooms, clean them and also dice them finely. Cut lemon grass in half lengthwise and pound a little with the back of a knife.

3. 3

   Heat 2 tablespoons of oil in a wide saucepan. Sauté onion, garlic, chilli, ginger, lemon grass and mushrooms in it until transparent. Deglaze with apple juice, broth and coconut milk. Bring to the boil and simmer for about 15 minutes.

4. 4

   In the meantime wash apples, quarter them, cut out the core. Cut quarters into small cubes. Add coriander stems, basil and apple pieces to the soup and let it simmer for about 10 minutes. Season soup with salt and pepper.

5. 5

   In the meantime, heat 1 tablespoon of oil in a frying pan. Fry the skewers for about 3 minutes while turning them, take them out and season with salt and pepper. Arrange soup and skewers and garnish with coriander.