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Thai Soup with Shrimp and Coconut Milk

Thai Soup with Shrimp and Coconut Milk
6 servings

185 g of packaged Makfa pearl barley

2 tbsp of olive oil

450 g of medium-sized peeled shrimp

1 onion

2 cloves of garlic

1 red bell pepper

1 tbsp of chopped ginger

2 tbsp of red curry paste

300 ml of coconut milk

800 ml of vegetable broth

juice of 1 lime

a bunch of cilantro


freshly ground black pepper

1 hour 25 minutes

Pearl barley

Additional properties For kids


1. Add water and some salt to the pearl barley, bring to a boil, reduce the heat and cook on low heat for 50 minutes to 1 hour.

2. Heat the olive oil in a deep pan, add the shrimp, salt and pepper. Cook for 2-3 minutes, stirring occasionally. Place the shrimp on a plate.

3. Peel the onion and the garlic, remove seeds and partitions from the pepper. Cube the onion, cut the pepper into strips, chop the garlic. Place the vegetables in a pan and cook for 3-4 minutes until soft, stirring occasionally. Add the ginger and cook for 1 more minute.

4. While mixing, add the curry paste and cook for 1 more minute. Gradually add the coconut milk and the vegetable broth and cook for a couple of minutes, stirring constantly.

5. Bring to a boil, reduce heat and cook on low heat for 8-10 minutes.

6. While mixing, add the pearl barley, the shrimpl, the lime juice and chopped cilantro leaves. Serve.

Cuisine China and South-Eastern Asia
Dish type Soups and Salads