Gastronomixs

Coconut, lemongrass, and lime leaf soup

A soup inspired by the flavours of the Indonesian kitchen.

Creation by Jermain de Rozario, De Rozario* restaurant, Helmond, the Netherlands.

Recipe makes 5 litres.

Coconut, lemongrass, and lime leaf soup

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

3

 

shallots

10

cloves

garlic

5

stalks

lemongrass

200

g

ginger

10

 

lime leaves

3.5

litres

coconut milk

1.5

litres

chicken stock

As needed:

 

salt and pepper

Preparation method

  • Finely chop the shallots and the garlic.
  • Bruise the lemongrass and finely chop the bottom of the stalk.
  • Finely chop the ginger.
  • Gently fry the shallots, garlic, lemongrass, ginger, and lime leaves in the pan until soft.
  • Deglaze with the coconut milk and chicken stock.
  • Leave the soup to cook for another 40 minutes and season to taste with salt and pepper.
  • Strain the soup. 

Serving suggestions

  • You do not have to use it only as a soup, as it is also a lovely key ingredient for other components such as an Oriental sauce.
  • Garnish the soup with grilled chicken, fresh coriander, and lime.
  • Garnish the soup with wood sorrel and apple blossom.

Previous page