in Soup Recipes

Red curry soup

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Ingredients for 20 servings:

  • 6 large onions
  • 3 glasses of curry paste, red (110 g each)
  • 0.45 kg tomato paste, double concentrated
  • 4 liters of chicken broth
  • 2 liters of cream
  • 1 liter of milk
  • 1 liter pineapple juice
  • 1 dl lemon juice, freshly squeezed
  • Salt
  • Sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Roughly chop the onions, sauté until translucent, and then roast them with the tomato paste and curry paste. This roasting is very important so the curry flavor can fully develop. Deglaze with the chicken stock. Now add the cream, pineapple juice, and lemon juice. Simmer everything for about 1 hour. Purée everything and pass it through a fine sieve. Season with salt and sugar. Pepper is not recommended for this soup, as there is usually enough in the curry paste.

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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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