Tomato puree soup with shrimp
Description
Perfect for lunch. If you're eager to find out, serve with herbs and sour cream.
Instructions
- 1
Step 1
Peel the shrimp, removing the chitinous shell, and devein the tails. Sauté the shells in a saucepan with butter. Pour in a glass of water and simmer the shells over low heat for twenty minutes.
- 2
Step 2
In a saucepan or a skillet with a thick bottom, melt a piece of butter. Sauté finely chopped celery, green onion, and chili pepper in it.
- 3
Step 3
After a few minutes, add the flour to the vegetables, mix thoroughly, and sauté for another three to four minutes, until the mixture acquires a pleasant golden color.
- 4
Step 4
Pour the pureed tomatoes into the vegetables. You can substitute them with tomato juice or tomato paste. Then add the cream. It's better if the cream has a high fat content.
- 5
Step 5
Then add the shrimp shell broth to the saucepan, pour in the coconut milk, add the curry powder, and pour in the fish sauce. Bring to a boil, then add the peeled shrimp. Simmer the soup for another five minutes. Garnish with basil and ladle into bowls before serving.