What we had for dinner...
Thai Onion-Coconut-Cream Soup.
(leftovers from yesterday's lunch).
(recipe after the jump)
This spicy coconut cream soup is just the right recipe to warm up after a walk in the ice cold winter weather. (I just love trying out new recipes, especially when they're so easy to make and the outcome is so delicious. Found a new favorite soup!)
3 red onions or 5 charlotte onions
a bundle of shallots
a can of coconut-cream
1 chilli pepper
a handful of basil leaves
400 ml vegetable stock
spices: 3 tsp. coriander, 2 tbsp. thai curry, 1/2 tsp. cumin seed, 1 tsp. of grated lemon rind, freshly ground basil leaves, 1 cinnamon stick, salt, pepper,
Mix the coconut cream and the vegetable stock in a pot, add the spices and the lemongrass and cook until boiling, reduce the heat and let it simmer for five minutes.
In the meantime, stir-fry the onions in the olive oil until glazed, then add to the soup and let simmer for another three minutes.
The original recipe adds bite-sized pieces of trout filets to the soup to give it more „substance“.
I replaced them with prawns which I sautéed in the rest of the olive oil for two minutes before adding to the soup for another three minutes.
Remove the lemongrass and cinnamon stick, add salt and pepper to taste and serve with toast or French bred :)
Those who like it more spicy/hot can add a chopped chilli pepper to the soup.
all pictures (c) Lausi