John Myers
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Exotic Curry Soup with Coconut Foam
The perfect exotic curry soup with coconut foam recipe with a picture and simple step-by-step instructions.
for the coconut foam
- 125 ml Coconut milk
- Lemongrass paste to taste
- Lime juice
for the soup
- 1 piece Mango, about 200 gr.
- 1 small Banana, about 100 gr.
- 1 piece Pineapple, approx. 100 gr.
- 1 piece Ginger, walnut size
- 1 small Onion
- 1 small Sunflower oil
- 1 tbsp Hibiscus curry
- 600 ml Chicken broth
- 40 ml Vermouth
- 40 ml Salt
- 40 ml Black pepper from the mill
for the coconut foam
- Heat the milk well (but do not boil !!!) and season to taste with the lemongrass paste and leave covered for 10 minutes.
for the soup
- Let’s peel the ginger and peel the onion and dice it.
- We peel the mango, banana and pineapple as much as we need and cut everything into small cubes.
- Now heat the sunflower oil and first sweat the onion / ginger cubes, then add the fruits and fry them gently. Sprinkle with the curry and deglaze with the vermouth, reduce a little and deglaze with the hot chicken stock. Let the soup simmer gently over a low heat for a good 10 minutes. Then puree it finely and whoever wants to strain it through a sieve. If necessary, season again with a little salt and pepper.
- Heat the coconut milk and add a little lime juice to taste, then froth up well with the hand blender.
- Put the hot soup in a soup cup and drizzle with the coconut foam ….. enjoy your meal …..
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