For the curry coconut soup, peel and finely chop the onions and garlic and fry in the peanut oil. Peel and grate the ginger and fry briefly together with the curry.
Deglaze with white wine, pour in chicken stock and 200 ml of the coconut milk, bring to the boil and cook over low heat for 20 minutes.
Puree the soup, bring to the boil again and season with salt.
Sauté the shrimp hot in oil and skewer on a wooden skewer.
Using a milk frother, froth the remaining 200 ml of the coconut milk to make coconut foam.
Spread the coconut milk foam over the soup, place the shrimp skewer on the soup bowl and serve the curry coconut foam soup.
Preparation Tip:
A few edible flowers make an especially pretty decoration in the curry coconut cream soup.
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