Pittig gekruide garnalensoep

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(6 personen)

500-1000 gr rauwe ongepelde garnalen
2 eetlepels sesamolie
1,8 liter kippenbouillon (tablet)
6 fijngesneden stengels citroengras (sereh)
1 eetlepel Tom Yam pasta (zie recept)
8 verse limoenblaadjes (djeroek poeroet)
4-6 kleine rode pepers
4 eetlepels citroensap
1 eetlepel vissaus
1 theelepel suiker
1 blikje straw mushrooms (stro-champignons)

Pel de garnalen en verwijder de zwarte darm; bewaar de koppen
en schalen.
Verhit in een wok de olie en bak het garnalenafval
rosé.
Breng in een ruime pan de bouillon met het garnalenafval, 1/3
deel van het citroengras en de Tom Yam pasta aan de kook en
laat dit ± 15 minuten koken.
Zeef de bouillon, breng hem opnieuw aan de kook met de rest
van het citroengras, het limoenblad, de rode pepers, het
citroensap, de vissaus, de suiker en de champignons en laat de
soep ± 5 minuten zachtjes koken.
Kook de garnalen 1-2 minuten mee.