Filled Ravioli with Prawns and Swiss Chard on Thai Tom Ka Gai Soup Foam

For the coconut soup, the coconut milk is heated in the saucepan over low heat. Then chop the Ka root, lemongrass and onion and then add the kaffir leaves and Tom Ka Gai paste to the pot.

Let it simmer gently for about 30 minutes. Then season with soy sauce, lime juice and a pinch of salt. Just before serving, mix the soup base with soy lecithin in a hand blender until frothy. For the ravioli dough, flour, eggs, oil and salt are mixed together in a bowl so that the individual components slowly become one.

Then pour onto the work surface and continue kneading. Then leave to rest in the refrigerator for an hour in cling film. For the filling, the king prawns are deveined and roughly chopped. They are then sautéed with shallots and put together with the chopped Swiss chard. Refine with salt, pepper, soy sauce and crème fraîche.

Then when filling the ravioli: roll out the pasta dough - roll into thin, long strips with a rolling pin or a pasta machine. Then divide the chopped mass into small heaps at a distance of 5 centimeters. Sprinkle the gaps with egg yolk or water so that they do not rise when boiling in the water bath.

Cut out the ravioli using a mold. Bring plenty of water to the boil and let it steep for 3-5 minutes over gently boiling water. When serving, lather the coconut soup with the soy lecithin and briefly fry the ravioli in butter and place in the soup. Garnish and serve with radish cress.