Mumbai Gay Pickup Points

Asian chicken soup with coconut milk, lemongrass and curry

From chef Michael Ritter, Dornbirn




(Photo: Frigesch Lampelmayer ©)

A little culinary trip to the Far East. - For those who want to keep on gray winter days with exotic Armomen happy.

pinch of Fleur de Sel
3 tsp turmeric
broken dash of pepper freshly
6 teaspoons curry powder Madras
4 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon dark sesame oil
2 Chili peppers dried
1 bunch cilantro fresh
sliced 180g onions finely
4 rods pounded lemongrass and sliced 140g leeks sliced

60 g ginger, peeled and sliced 280 ml
dry white wine 600 ml chicken stock

coconut milk 320 ml cream 200 ml

olive oil and butter for frying

first Sesame oil, butter and olive oil in a large pot.
second Onions, lemon grass, garlic and ginger fry colorless.
third Deglaze with white wine and let evaporate alcohol.
4th Add the chicken stock, coconut milk and cream and bring to a boil.
5th Mix with the spices and let the whole simmer at least 1 1 / 2 hours.
6th Strain through a sieve and aufmixen with cold butter using hand blender, the soup is replaced again by an even finer weave.
7th The soup and garnish with fresh coriander leaves . Decorate