Thai Coconut Shrimp Soup


2 teaspoons red curry paste
1 tablespoon fresh ginger, grated
1 lemongrass
1 kaffir lime leaf
2 tablespoons fish sauce
750 ml vegetable broth
250 ml coconut milk
½ tablespoon agave syrup
8 okra
10 raw shrimp, head removed
Juice of 1-2 limes (to taste)
pinch of salt
1 tablespoon vegetable oil
Optional: rice noodles and coriander to serve

Prep.time: 15 minutes

Cooking time: 25 minutes

You’ll need: stirring tool


  1. Attach stirring tool to Cooking Chef, set temperature to 120 ° C.
  2. Add ginger, lemongrass, curry paste and oil in the mixing bowl and cook for 2 minutes.
  3. Pour the vegetable broth, agave syrup, Kafirlime leaf, and fish sauce over the spices and cook for about 10 minutes.
  4. Stir in coconut milk and chopped Okra and cook for 5 minutes.
  5. Add shrimp to the soup and cook for another 5 minutes until through.
  6. Stir in lime juice and season with salt.
  7. I recommend rice noodles and coriander as a garnish.


Baked in partnership with Kenwood Switzerland

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