Creamy potato soup with prawns

mains seafruit

Creamy and full of flavor - this soup will do you good! The tomato has a lot to offer besides taste. It contains vitamins A, C and E, as well as lycopene, a powerful antioxidant that protects and strengthens your body. Serves: 2

Ingredients

  • 160 g large shrimp

  • 400 g waxy potatoes

  • 1 cob of corn (or 100-150 grams)

  • 4 tomatoes

  • 1 shallot

  • 5 g fresh chives

  • 200 ml coconut milk

  • 2 tsp paprika

  • 2 bay leaves

  • 1 tbsp butter

  • 1 vegetable stock cube

  • 1 tbsp olive oil

  • 2 tsp white wine vinegar

  • salt & pepper

Directions

  • Bring 500 ml of water to a boil. Chop the shallot. Wash te potatoes and cut into small cubes of around 1 1/2 cm. Heat the butter in a stockpot with a lid on medium heat and fry the shallot with a pinch of salt, for 3 minutes. Add the paprika and bay leaves and fry for another half a minute.

  • Add the potatoes to the pan, pour in the boiling water and crumble the stock cube above it. Cook the potatoes for 12 - 15 minutes.

  • Meanwhile, place the cob upright on a cutting board and carefully cut off the corn kernels. Roughly chop the tomato and finely chop the chives.

  • Dab the shrimps dry with kitchen paper. Heat the olive oil in a frying pan on high heat and fry the shrimps for 2 minutes until browned all around. They do not have to be cooked through yet. Season to taste with salt and pepper, remove from the pan and store separately.

  • Add the corn kernels, tomatoes and coconut milk to the pan with potatoes and cook for 2 minutes. Add the shrimps including the frying oil and heat another half a minute. Then mix the white wine vinegar and half of the chives through the soup.

  • Divide the soup over the plates and garnish with the remaining chives.