Rice Soup with Shrimp

Peel and clean the shrimp (remove the shells), saving the shrimp shells and heads. Cut the onion into small cubes and the ginger into fine strips. Cut lemongrass diagonally very fine. Heat a saucepan, pour in sesame oil and lightly cook the diced onion in it. Add shrimp carcasses and pour in water (or chicken soup). Simmer for about 15 minutes. Then blanch (scald) 4 (!) shrimp briefly in the soup, lift out again and set aside. Strain the soup. Pour the shrimp soup back into the pot and now add the rice, coconut milk, coconut flakes, lemongrass and ginger strips. Chop the remaining shrimp, add and simmer for about 30 minutes, stirring constantly. Then coarsely puree with a hand blender. Slice the spring onion diagonally, add to the soup and simmer for another 5 minutes. Season to taste with fish sauce and sea salt, if desired. Divide the soup among bowls and garnish each with a shrimp and chili strips.

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