in Soup Recipes

Potato soup with coconut milk and bacon

updated

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Ingredients for 4 servings:

  • 3 tbsp butter
  • 100 g bacon
  • 1 large leek(s)
  • 3 m.-sized potatoes
  • 1 ½ liters of beef broth
  • 400 ml coconut milk
  • n. B. Salt
  • e.g. cayenne pepper
  • 2 tsp curry paste, yellow
  • 1 tsp curry paste, red
  • e.g. lemon juice
  • n. B. spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

In a saucepan, fry the bacon in butter over low heat. Increase the heat slightly and sauté the sliced ​​leek and the white part of the spring onions. Add the diced potatoes and sauté for about 5 minutes. Pour in the beef broth and simmer for about 10 minutes. Add the coconut milk, yellow and red curry paste, and bring to a boil briefly. Season to taste with salt, cayenne pepper, and a few squeezes of lemon juice. Serve with the finely chopped green part of the spring onions on top of the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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