Coconut soup with grilled shrimp

Food 17 - Coconut soup with grilled shrimp

Amuse-bouche

Ingredients:

    2 tablespoons oil
    1 tea spoon mild curry paste
    500 ml chicken broth
    200 ml coconut milk
    1 lemon, cleaned, skin rasped
    8 large shrimps
    1 tablespoon coriander, chopped

Recipe

    Heat 1 spoon oil, put the curry paste in and bake until it starts to smell.
    Add the chicken broth and coconut milk. Wait until it cooks.,
    Add 1 teaspoon of the lemon rasp and boil the soup for 5 minutes.
    Put some oil on the shrimps and grill them (3-5 min)
    Put the soup in 8 small glasses, put a shrimp on the rim and add some coriander.

Note: lovely taste, but terrible to photograph. Oil going up, curry paste going down and white balls of the coconut milk.