John Myers
Coconut Curry Soup
The perfect coconut curry soup recipe with a picture and simple step-by-step instructions.
- 5 tbsp Vegetable oil
- 200 g Leek
- 200 g Celery bulb
- 200 g Fennel
- 100 g Chopped onions
- 3 tbsp Curry powder
- 15 g Fresh ginger
- 1 liter Coconut milk
- Salt
- 250 ml White wine dry
- 2 piece Lemongrass sticks
- Chili Sauce (Sambal Oelek)
- Clean the vegetables and cut into small cubes. Sauté together with the onion pieces in the oil. Dust with curry powder and sweat with it.
- Cut the ginger piece into slices. Beat the lemongrass with the back of a knife or something similar. Add everything to the vegetables in the saucepan and deglaze with the wine. Reduce a little and pour in the coconut milk.
- When the vegetables are done, take out the lemongrass and mix the soup a little with a hand blender, then pass through a fine sieve. Season to taste with salt and sambal oil.
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