Spicy tai soup on a cold autumn day

I’m so excited about my first entry. I’ quite glad that this course is my first entry because it’s so delicious.


1 lime
10 small garlic or 5 large
1 1/2 chili
A good chop fresh ginger
400ml coconut milk
400ml water
1 stick lemon grass
Olive oil
1 red onion
4 small carrots
350g tiger prawns
Coriander if like


Blend lemon grass, chili, garlic, ginger, lemon juice and a bit oil. After smush it in a mortar so it becomes a paste.


Fry the onions in a saucepan for 5 minutes, thereafter add the paste and let it be on the pan for further 10 minutes. Add the coconut milk and water and let it cook until it boils.

Taste with salt and don’t be shy when adding, because it’s what bring forward all the flavors, but remember to taste!

Add the shrimps – which is important that you sort for intestinal – and carrots.


Lower the temperature and add some chopped coriander.
Serve the soup and garnish with some coriander.

Serve and happy eating.


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