Potato curry soup with prawns

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3.8 10
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 4 (approx. 1 kg) large potatoes
  • 2 TABLESPOONS butter, 2 tablespoons curry
  • 1 can(s) (400 ml) unsweetened coconut milk
  • 2 Spring onions
  • 250 g raw shrimps (peeled, with tail)
  • 3 TABLESPOONS oil, salt, pepper
  • 2 TABLESPOONS Ingwermarmelade

Directions

  1. 1

    Peel and chop onion and garlic. Peel and wash the potatoes and slice or cut approx. 12 thin slices from one potato. Dice the rest roughly.

  2. 2

    Heat the butter in a large pot. Sauté potato cubes, onion and garlic in it. Sprinkle with curry and sauté briefly. 3⁄4 Pour on l water and coconut milk. Bring to the boil, cover and simmer for about 15 minutes.

  3. 3

    Clean and wash the spring onions. Cut diagonally into fine rings. Cut shrimps lengthwise at the back and remove the intestines. Rinse and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the potato slices for 1-2 minutes on each side.

  4. 4

    Season with salt and take out. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with salt and pepper.

  5. 5

    Puree the soup with a hand blender only briefly. Season to taste with salt, pepper and ginger marmalade. Serve with prawns and potato chips. Sprinkle with spring onions.

Nutrition Facts

KCAL
460 kcal
CARBS
36 g
FATS
27 g
PROTEINS
16 g