Ingredients for 4 people:
2 cloves of garlic
2 onions
1,2 kg tomatoes
2 tablespoons oil
2 stalks of lemongrass
1/2 l chicken broth (instant)
10 g fresh ginger, coarsely chopped
1 bay leaf
2 stalks of celery
2 red chili peppers
250 g scampi (raw, without shell)
200 ml whipped cream
pepper, salt, sugar
1 bunch of spring onions
Preparation:
1. Peel and dice garlic and onions. Wash tomatoes and chop coarsely. Heat oil. Sauté onions and garlic in it. Wash lemongrass (put some aside for decoration) and cut into pieces. Add tomatoes, broth and spices. Simmer for about 1 hour.
let simmer.
2. Wash celery and cut into fine cubes. Strain tomatoes with broth through a sieve. Wash, seed and finely chop the chili peppers. Add chili, celery and scampi to soup. Simmer soup for about 10 minutes.
3. Stir cream into soup. Season soup with pepper, salt and sugar and bring to the boil briefly. Wash and clean the spring onions, cut into rings and cut into rings and add to the soup. Before serving, garnish the soup with some lemongrass.
Preparation time approx. 20 minutes. Total cooking time approx. 1 1/4 hours
Nutritional values per person approx.:
Calories: 339
Joule: 1426
Protein: 16,6 g
Fat: 25,4 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
