Coconut Soup with Wild Garlic

Ingredients

• 2 handfuls of wild garlic (about 80 g)
• 15 g ginger
• 1 Shallot
• 1 small mild red chili pepper
• 2 tbsp soy oil
• 1 tsp red curry paste
• 300 ml Vegetable broth
• 500 ml coconut milk
• 2 tbsp lemon juice
• 1 tbsp soy sauce
• Salt
• 1 handful of wild garlic flowers

Instructions

1. 1.

   Rinse the wild garlic, shake dry and cut into thin strips. Peel and finely chop the ginger and shallot. Rinse the chili, slice lengthwise, remove seeds, cut into fine rings and set aside. Heat the oil in a wide pot or wok. Sauté the curry paste, ginger, half of the chili and shallot for 2-3 minutes. Add the broth and coconut milk, bring to a gentle simmer for 5-8 minutes. Season with salt, lemon juice and soy sauce.

2. 2.

   Then blend with an immersion blender until frothy. Serve in soup bowls, sprinkling the wild garlic and remaining chili rings on top. Garnish with wild garlic flowers as desired.