Ingredients (2 servings)

• 250 g potatoes
• 1 onion
• 1 chili
• 2 garlic cloves
• 1 red paprika
• 100 g spinach
• 2.5 tbsp canola oil
• 300 ml coconut milk
• 600 ml vegetable broth
• 4 thyme sprigs
• 4 rosemary sprigs
• 180 g shrimps, peeled and deveined
• 1 lime
• 1 pinch salt & pepper
• as needed cilantro
• as needed scallions

Instructions

1. Peel potatoes and cut into cubes.
2. Core and dice the paprika.
3. Mince the garlic cloves and chili.
4. Dice the onion.
5. Sort and wash the spinach.
6. Heat the oil in a large saucepan and sauté the onions until translucent.
7. Then add the chili and garlic and continue to sauté.
8. Add potatoes and toss for 1-2 minutes.
9. Add half of the coconut milk and simmer for 2-3 minutes.
10. Deglaze with the vegetable stock and add the thyme and rosemary.
11. Bring the soup to a boil, turn the heat down to low and let simmer for about 20 minutes.
12. Meanwhile, rinse the peeled shrimp.
13. Remove the sprigs of thyme and rosemary from the saucepan.
14. Add the paprika, spinach, and remaining coconut milk and bring to the boil again. Simmer gently for another 10 minutes.
15. Add shrimps and simmer until they turn red.
16. Season the soup with salt, pepper and the juice of half a lime.
17. Serve soup in bowls with chopped scallions, cilantro and lime wedges.