Coconut Leek Soup
4 servings
30 minutes
Coconut leek soup is a delicate and aromatic dish of Thai cuisine that harmoniously combines the creamy softness of coconut milk, the spiciness of curry, and the freshness of ginger. This soup has a rich exotic flavor where the sweet notes of coconut intertwine with the mild heat of spices. Leeks add softness and pleasant texture, while carrots and celery contribute freshness. Historically, such soups are part of Thai gastronomy, emphasizing the balance of flavors and the health benefits of ingredients. It is served as a warming and light dish, perfect for a cozy dinner.
1
Slice the leek stem and green leaves into rings (they should be smooth, without signs of wilting).
- Leek: 1 piece
2
Cut the celery and carrot (large into half-rings, small into 1 cm pieces). Send the vegetables to a pot to simmer in a little olive oil and water. When the vegetables are soft, add 2 cups of water, coconut milk, and simmer for a couple more minutes after bringing to a boil.
- Carrot: 2 pieces
- Celery: 3 pieces
- Olive oil: to taste
- Water: 2 glasss
- Coconut milk: 250 ml
3
Add grated ginger (a piece about 3 cm long), lemon juice, curry, salt, and let it simmer on low heat for another two minutes.
- Ginger root: 20 g
- Lemon: 0.5 piece
- Curry powder: 1 teaspoon
- Sea salt: 0.5 teaspoon
