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500 GRAM BROCCOLI
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3 POTATOES
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1.5 LITER VEGETABLE STOCK
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1 TSP
CURRY
POWDER
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1 TSP ORANGE RIND
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2 DECILITER YOGURT
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500 GRAM PRAWNS
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2 TBSP FISH SAUCE
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4 STALKS LEMON GRASS
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6 KAFFIR LIME LEAVES
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6 TBSP LEMON JUICE
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100 GRAM MUSHROOMS, sliced
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3 RED CHILIES, chopped
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4 GREEN ONIONS, cut
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FRESH CORIANDER, cut
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Cook the broccoli and the
potatoes in the stock for 20 minutes, add curry and orange rind and cook 10
minutes more. Puree the broccoli and the potatoes, put back in the soup, and
stir well. Reheat, take off the fire and add the yogurt.
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Remove the head and
shells of the prawns, add 1.5 liter water to them, bring to the boil and
simmer for 15 minutes. Strain the fluid and add salt to taste. Add fish
sauce, lemon grass, lime leaves and chilies and cook five more minutes. Add
prawns, green onions and mushrooms and simmer shortly, until the prawns are
just done. Lastly, add the lemon juice and the coriander leaves.
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