John Myers
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Curry Soup with Lemongrass Coconut Foam and Crispy Ham Rolls
The perfect curry soup with lemongrass coconut foam and crispy ham rolls recipe with a picture and simple step-by-step instructions.
For the chicken broth
- 1 piece Soup chicken
- 1 piece Onion
- 2 piece Carrots
- 0,25 piece Celery bulb
- 3 piece Celery sticks
- 1 piece Leek
- 2 piece Lemongrass sticks
- 3 piece Cloves
- 1 tablespoon Peppercorns
- 2 tablespoon Sea-Salt
- 1 piece Bay leaves
- 2 tablespoon Soy sauce
- Fresh smooth parsley
For the curry soup with lemongrass coconut foam
- 4 piece Lemongrass sticks
- 250 Milliliters Coconut milk
- 75 g Fresh ginger
- 2 piece Shallots
- 1 piece Mango
- 1 piece Banana
- 1 piece Pineapple
- 2 tablespoon Sunflower oil
- 2 tablespoon Madras curry
- 75 Milliliters Port white
- 400 Milliliters Chicken broth
- Salt and pepper
- Lime juice
For the ham rolls
- 150 g Vulcano ham
- 150 g Chicken breast fillet
- 3 piece Spring roll dough
- 1 piece Protein
- 100 g Clarified butter
- Kalahari salt
- Citrus fruits
Chicken broth:
- First rinse the chicken inside and out and place in a saucepan with 3 liters of cold water. Bring to the boil, reduce the heat and simmer the chicken for 90 minutes. Skim off the rising foam more often.
- In the meantime, halve the onion, including the skin, and roast the cut surfaces until dark. Add the onion halves and their peel to the broth and cook for 90 minutes.
- Wash, clean and cut the vegetables. Knock the lemongrass flat with a saucepan and cut into pieces. Add the vegetables, lemongrass, spices and herbs to the broth and simmer for another hour. Pass the broth through a cheesecloth laid out in a sieve into another saucepan. Season the whole thing with soy sauce.
Curry soup with lemongrass coconut foam:
- Crush the lemongrass sticks with a small saucepan, roughly chop them and heat them together with the coconut milk in the saucepan. Take the saucepan off the heat, let the milk steep for about 10 minutes.
- Peel the ginger, peel the shallots and cut both into thin slices. Peel the mango, banana and pineapple, dice them and sauté everything together in the hot oil. Sprinkle the whole thing with curry and deglaze with port wine and broth. Cover the soup and simmer for about 10 minutes over medium heat.
- Then finely puree the soup with a hand blender, strain through a sieve and season with salt and pepper.
- Divide the finished soup into cups or heat-resistant glasses and skim off the coconut milk foam and pour it onto the soup. In between, use the hand blender to mix the coconut and lemongrass milk until frothy.
Ham rolls:
- Dice the ham and the chicken breast fillet as small as possible and season with Kalahari salt and citrus mix.
- Halve the pastry sheets, coat thinly with liquid egg white, spread the ham and chicken mixture on top in an elongated lane and roll up tightly. Slowly bake the rolls in hot clarified butter over medium heat on all sides until golden brown and crispy. Drain on kitchen paper and keep warm in a preheated oven at 100 ° C.
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