- Cooking at the table
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Free delivery from CHF 80.-
01. September 2015
Peel the onion and garlic cloves, and chop finely. Peel the ginger and grate finely. Grate the peel of half an orange finely and squeeze out the juice of the whole orange.
Heat the oil in a medium-sized pan. Lightly fry the onion and garlic in it. Then add the curry paste and briefly fry together. Add ginger, orange peel, orange juice, coconut milk, stock and pelati tomatoes. Allow the soup to cook covered for 10 minutes.
In the meantime, chop the parsley and coriander leaves finely.
Mix the soup with the stick blender and season with sugar, salt and pepper. Bring the soup briefly to the boil once more and serve in deep plates or cups. Sprinkle with the herbs and garnish with coconut crisps as desired.
Instead of red curry paste, use 1 teaspoon each of mild curry powder and hot paprika powder.
205 kCalories, 857 kJoules, 10 g carbohydrates, 3g protein, 17 g fat
Annemarie Wildeisen's KOCHEN