Red Curry Pepper Soup
Bell pepper, tomato and coconut milk soup
This bell pepper soup, tomato puree, coconut milk, and poultry stock is even more delicious with Kumar's Paste for Red Curry. It adds a little extra spice. Serve the bell pepper soup with fried tiger prawns.
Preparation
Chop the bell peppers and stir-fry them in a little oil or butter. Add Kumar's Paste for Red Curry. Add the poultry stock, tomato paste, and coconut milk and bring to a boil. Season with salt and puree in a food processor.
Stir-fry the shrimp in a little oil and thread them onto kebab skewers. In the same pan, fry the julienned red bell pepper strips.
Salad: green tomato, red onion, snow peas, rice vinegar, Thai basil, coriander, cooked rice and a pinch of salt.
Serveertip
De soep over 4 soepkommen verdelen. De garnalenspies erop plaatsen, de garnalen met een beetje pesto en de gebakken paprika garneren. De rijstsalade er aan de rand bij serveren. Garneren met een beetje limoenschil.
Ingredients
- 2 rode paprika’s
- 2 el Kumar’s Paste for Red Curry
- 200 ml gevogeltefond
- 200 ml kokosmelk
- 2 el tomatenpuree
- 8 tijgergarnalen
- pesto (van verse munt, thaise basilicum, koriander, olie)
- halve rode paprika, julienne gesneden
- limoenschil, ter decoratie