John Myers
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Hokkaido Soup with Lemongrass & Coconut Milk
The perfect hokkaido soup with lemongrass & coconut milk recipe with a picture and simple step-by-step instructions.
- 1 piece Shallot onion
- 1 Msp Garam Masala
- 1 Msp Curry
- 200 g Pumpkin meat
- 500 ml Vegetable broth
- 2 Rods Lemongrass
- 1 cm Fresh ginger
- 2 tablespoon Mascarpone
- Salt
- 6 tablespoon Coconut milk
- 1 tablespoon Noilly Prat
- 1 teaspoon Maizena
preparation
- Cut the onion into cubes – halve the hokaido pumpkin and remove the seeds – then cut the pumpkin into wedges – halve the lemongrass and squeeze a little with the ironing tool
preparation
- Roast the onion in hot oil – roast the garam masala and curry – add the pumpkin wedges and roast – add the lemongrass – now add the vegetable stock and cook covered until the pumpkin is soft
- then take out the lemongrass – puree with the blender and pass through a sieve to get the last lemongrass threads out
- Press 1cm of ginger through the garlic press – add mascarpone, noily prat and coconut milk – season to taste again – then thicken a little with maizena (or moonamine)
serve and decorate
- Carefully drill a hole in a piece of smoked trout (I misused the corkscrew – grin) – then put the smoked fish on a lemongrass stick and place over the plate – a little black sesame in the middle of the plate
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