The Asian mix with a fine deposit of shiitake mushrooms and shrimp provides you with valuable iodine well for a well-functioning thyroid, also with the same number of B vitamins. Naturopath put shiitake mushrooms traditionally to treat high blood fat and blood pressure levels.

Coconut and Lemongrass soup
2013-09-05 06:41:47

Ingredients
- 3 stalks lemongrass
- 1 piece of ginger root (about 10 g)
- 2 red chillies
- 2 tablespoons canola oil
- 400 ml fish stock
- 2 limes
- 1 bunch of cilantro
- 100 g shiitake mushroom
- 2 cloves of garlic
- 3 tablespoons Thai fish sauce
- 300 ml coconut milk (9% fat)
- 1 tablespoon brown sugar (20 g)
- salt
- pepper
- 8 prawns (with shell without head)
Instructions
- Wash lemon grass, get rid of the tough outer leaves and cut them into small pieces.
- Peel the ginger and chop coarsely. Wash chillies, clean, cut lengthwise, remove seeds and rinse again if necessary.
- Heat 1 tablespoon oil in a pot. Fry lemongrass over medium heat for 1-2 minutes.
- Add ginger and 1 chilli and fry for release shortly. Pour in the rear. Bring to the boil and leave for about 30 minutes over medium heat.
- Meanwhile, halve and squeeze the limes. Rinse cilantro, shake dry, pluck leaves and chop coarsely. Clean mushrooms and cut into slices. Peel and chop garlic with remaining chilli.
- Give the soup through a strainer into another pot. Fish sauce, lime juice, coconut milk and add sugar. Season with salt and pepper.
- Add the mushrooms, garlic and chili pepper in the soup and reheat.
- Rinse shrimp and dry with kitchen paper. Heat the remaining oil in a frying pan and fry prawns for about 4 minutes over medium heat.
- Fill coconut and lemongrass soup into 4 soup bowls or plates. Put shrimp on 4 wooden skewers and place on the cake. Garnish with chopped coriander and serve.
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