Tomato Coconut Soup With Shrimp Skewers

1. 1

   Heat the tomatoes with the chili and one stalk of lemongrass in a pot. Add the cumin and season with salt and pepper, then bring to a boil and simmer for about 5 mins.

2. 2

   Remove the outer leaves from the rest of the lemongrass stalks, so they are thin spears. Thread the shrimp onto the lemongrass stalks by making a hole at each end of the shrimp with a sharp knife and feeding the lemongrass through. Season the shrimp with salt and pepper. Heat the oil in a pan, and cook the shrimp for about 2-3 mins, turning.

3. 3

   Remove the lemongrass stalk from the tomatoes, and puree the liquid with a hand blender. Add about two-thirds of the coconut milk, return to the heat, continuing to stir, then check the seasoning.

4. 4

   Pour the soup into 4 bowls, then drizzle the rest of the coconut milk on top in streaks. Garnish with the cilantro, and serve with the shrimp skewers and some crusty bread on the side.

* Per serving · 4 servings · Values may vary.

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