Asian Curry Potato Soup

My co-bloger here, Asija, loves to buy different cooking and baking magazines. She, offcourse, cooks real good as well :)
As I visit her, I use the opportunity to browse through her newest journals in order to see if there is something there for me as well. And there was. I quickly took a photo of this recipe. She noticed and jokingly said that I had to pay for it :)
Perhaps the best way to pay back would be to cook the recipe and feed a hungry stomach?
Anyway, here goes…

500 g potatoes, peeled and chopped
1 big carrot, peeled and chopped
8 cm leek, finely chopped
1 red bell pepper, diced
1 fresh chilli pod, finely chopped
1 lemongrass-stalk, halved lengthwise
2 small onions, finely chopped
2 tbsp oil
1 tbsp curry powder
1 tbsp paprika powder
500 ml vegetable or beef stock
400 ml coconut milk
1 tbsp soya sauce
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
150 g crayfish meat

  1. Heat the oil in a big pot, then sauté the curry powder for a moment.
  2. Add potatoes, carrot, leek, chilli, pepper and onion and stir while sautéing for 5 minutes. Then add paprika powder and salt and pepper to taste.
  3. Pour the stock and coconut milk over the vegetable, add the lemongrass and let it simmer for 20 minutes.
  4. Remove the lemongrass from the pot. Puree the soup with a hand blender. Add more water if needed.
  5. Season with soya sauce, more salt and pepper. Add the crayfish and decorate with chopped parsley and chives.

Adapted from magazine.

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