For the mango coconut soup with shrimp skewer, peel the onion, a clove of garlic and the ginger and cut very finely.
Cut the chili into very thin rings as well. Sauté everything in a pan with olive oil and add the curry paste, sauté briefly and pour in the soup and coconut milk.
Simmer for about 15 minutes. Peel and dice the mango and add to the soup with the basil. Wash, grate and squeeze the lime and add to the soup, season with salt and sugar and bring to the boil again.
Wash the shrimp and put them on 2 wooden skewers and fry them in a pan with olive oil and the second clove of garlic pressed. Pour the soup into 2 bowls and sprinkle with the peanuts.
Serve with the shrimp skewers.