Gastronomixs

Gado gado soup

A new interpretation of Indonesian gado gado. Traditionally, gado gado consists of a cold vegetable salad with cucumber, potato, boiled egg and prawn crackers topped with a peanut sauce. The star of this dish is the peanut sauce, which is transformed here into a frothy soup. If desired, you can add some of the vegetables traditionally used in gado gado.

Gado gado soup

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Ingredients

5

dl

gado gado sauce

2

dl

coconut milk

5

dl

chicken stock

2

tbsp

sushi vinegar

½

 

cucumber, finely diced (brunoise)

50

g

bean sprouts, chopped

2

tbsp

fried onions

1

tsp

sesame oil

Preparation method

  • Heat the chicken stock in a big pan.
  • Dilute the gado gado and the coconut milk in the hot stock.
  • Season the soup to taste with sushi vinegar and salt and pepper, if you like.
  • Froth the soup with a hand-held blender.
  • Spoon a garnish of the brunoise cucumber, finely chopped bean sprouts and fried onions in Asian soup bowls and ladle the frothy soup over them.
  • Finish with a few drops of sesame oil.

Serving suggestions

  • As a soup in a menu.
  • As part of a starter, e.g. with mackerel ceviche.

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