Tandoori Soup

Name: Tandoori Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp sesame oil; 2 garlic cloves; 1 tbsp ground galangal; 1 stalk lemongrass; 2 plantains; 1 leek; 200 ml carrot juice; 200 ml vegetable stock; 1 tbsp tandoori paste; 8 shrimp; 1 tbsp lime juice; 50 ml halal-certified Thai fish sauce; pepper; 4 stalks lemongrass

Prawns, plantains and leek come together in this South Asian soup, fragrant with galangal and lemongrass and grilled.

1 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Peel and prepare the shrimps. Stir lime juice and fish sauce, add pepper and marinate the shrimps for 15 minutes.
15 min
2
Heat sesame oil in a pot and roast the mashed garlic slightly. Add galangal and finely cut lemon grass, roast slightly for another minute. Add chopped plantain and leek and fill up with vegetabel stock, carrot juice and tandoory paste. Boil the soup up and let it simmer for 30 minutes.
30 min
3
Heat frying pan and roast shrimps gently for 2 to 3 minutes on each side. Skewer 2 shrimps on 1 lemon grass stalk.
3 min
4
Puree the soup with a blender and fill it into 4 bowls, place lemon grass stalk over bowl as decoration.