This spicy vegan shrimp soup is brilliant! Even our daughter Jane (3 years old) loves it. It is an ideal quick to make meal soup.
Why add vegan shrimps? Because they are so juicy! A Perfect ingredients for this soup. Mmm I am going to make this soup again very soon!
Did you ever try vegan shrimp?
1 tbs (vegan) Thai curry paste (I use the one from Fairtrade Original)
1 bunch of spring onions (7 stalks)
1 can of corn (300 gram)
700 gram red-skinned potatoes
1 vegetable stock cube
500 ml water
1 pack of coconut cream (200 ml)
salt / pepper to taste
freshly chopped coriander
½ pack of vegan shrimp
Put some olive oil in a soup pan. Cut the spring onions into rings and put them in the pan together with the curry paste. Let this bake on a medium heat for a few minutes. Drain the corn and cut the potatoes into cubes and add this to the pan.
Poor the water in the pan. Add the vegetable stock cube and the bay leaf. Let this cook for 10 minutes or until the potatoes are done. Mash the soup partially with a potato masher.
Now add the coconut cream and the 'shrimp' and cook this for another 2 minutes.
Serve with some coriander!