No long story to go with today’s recipe – lucky you, eh! Old recipe from a German food mag that no longer exists. Extremely easy. Ready in 25 minutes. Perfect for all seasons. Very delicious. What more does one need!? (Notice how I still manage to cram four pictures into this short post…)
100 g ginger
3 stalks lemongrass
2 tbsp oil
1 small red chilli
800 ml vegetable stock
300 ml coconut milk
freshly ground pepper
coriander leaves for garnishing
Peel shallots and dice finely. Peel ginger and chop roughly. [Lazy person that I am, I chucked both in the food processor together.]
Wash lemongrass stalks and cut into rings.
Heat oil in a non-stick pan and fry shallots, ginger and lemongrass for a couple of minutes, then add the chilli (whole), vegetable stock and coconut milk.
Bring to a boil, then simmer at medium heat for about 10 minutes.
Pour soup through a sieve, then season with salt and pepper.
Before serving, create foam by using an immersion blender. [Alternatively, use a milk frother.] Pour soup into small bowls or mugs, and serve sprinkled with coriander leaves. Serve with grissini, crackers, or toasted bread.