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Coconut milk calamari soup, green curry, lemongrass and ginger, vegetables julienne

Gluten free, Salted

Asian style seafood broth, so good.

Ingredients

Recipe for 4 persons

Squid

3 Lb
Squid
1 Liter(s)
Coconut milk
1 Unit(s)
Lemongrass
3 Unit(s)
Crushed garlic
1 Ml
Olive oil
15 Gr
Fresh ginger
1 Tsp
Green cari paste

Vegetables

1 Unit(s)
Carrot
1 Unit(s)
Leek
1 Unit(s)
Zucchini
2 Liter(s)
Vegetable stock

Plating

3 Sprig(s)
Fresh cilantro
  • Butter
  • Salt and pepper
Coconut milk calamari soup, green curry, lemongrass and ginger, vegetables julienne

Preparation time: 30 min

  • Prep

    Warm your vegetables broth in a pot.

    Wash the vegetables. Peel the carrot and cut in little sticks all the vegetables.

    Remove the leaves of the cilantro.

  • Vegetables sticks

    Bring the broth to a boil and cook the vegetables for 2 minutes.

    Make 12 little vegetables ball on a plate.

  • Squid soup

    Cook the squid slices in a hot skillet with vegetable oil for 3 minutes..

    Soup

    In a pot, slowly warm up the coconut milk, add the lemongrass, the garlic, the ginger et the cari paste.

    Let simmer for 20 minutes and add the calamari for 5 minutes.

  • Plating

    In a bowl, start with a ball of vegetables, add 5 leaves of cilantro, 4 slices of calamari and pour the coconut milk on it.

    Serve when still hot.

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