Coconut, lemongrass, and lime leaf soup
A soup inspired by the flavours of the Indonesian kitchen. Creation by Jermain de Rozario, De Rozario* restaurant, Helmond, the Netherlands. Recipe makes 5 litres.
Ingredients
| 3 | shallots |
| 10 cloves | garlic |
| 5 stalks | lemongrass |
| 200 g | ginger |
| 10 | lime leaves |
| 3.5 litres | coconut milk |
| 1.5 litres | chicken stock |
| — | salt and pepper |
Instructions
- Finely chop the shallots and the garlic.
- Bruise the lemongrass and finely chop the bottom of the stalk.
- Finely chop the ginger.
- Gently fry the shallots, garlic, lemongrass, ginger, and lime leaves in the pan until soft.
- Deglaze with the coconut milk and chicken stock.
- Leave the soup to cook for another 40 minutes and season to taste with salt and pepper.
- Strain the soup.
Serving suggestions:
- You do not have to use it only as a soup, as it is also a lovely key ingredient for other components such as an Oriental sauce.
- Garnish the soup with grilled chicken, fresh coriander, and lime.
- Garnish the soup with wood sorrel and apple blossom.