shrimp and spinach soup
250 gr shrimps
1 bunch bayam (spinach)
1 clove garlic
2 cm kunyit (turmeric)
1 tsp salt
500 ml fish stock
500 ml santen cair (thin coconutmilk)
125 ml santen asli (thick coconutmilk)
2 tbsp oil
Wash and peel the shrimps. Clean the bayam and cut the stems from the leaves. Chop the stems and the leaves coarse. Slice the shallots fine. Deseed the lomboks and slice them fine. Pound or grind the kunyit fine into a paste and slice the garlic fine. Chop the shrimps fine.
Heat in a wok the oil and fry the shallots and the lomboks for 2 minutes. Add the garlic and the kunyit and fry it for 1 minute. Add the bayam stems and fry it for 2 minutes. Then add the salt, the stock and the santen cair and let it simmer for 5 minutes. Add the bayam leaves and let it simmer for 3 minutes. Then add the shrimps and the santen asli and let it simmer for 2 minutes more before serving.