Summary

Ingredients

• 250 g crayfish (crayfish)
• 500 g potato (s), floury cookin
• 2 g onion (s)
• 2 g chilli pepper (s), less spicy
• 2 bunches soup vegetables
• 2 red pepper (s)
• 1 glass beef stock
• 2 cans coconut cream
• 1 tablespoon soy sauce
• 1 stalk lemongrass, alternatively lemon peel
• 1 tablespoon curry powder, mild
• 1 tablespoon paprika powder, noble sweet
• Chives and parsley
• Oil (germ oil, not olive oil)
• salt and pepper
• water

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Instructions

1. Peel and dice the potatoes. Clean the vegetables and cut into strips. Chop the parsley and cuttings. Slice the lemongrass extremely thinly (only the lower part).
2. Gently heat the oil in a large saucepan. Add the curry (don`t let it burn, otherwise it will be bitter), shortly afterwards add the potatoes, then onions, chilli, soup vegetables and peppers. Stir often until the onions are translucent. Add paprika, salt and pepper. Then cover with beef stock, coconut cream and, if necessary, some water and cook for about 30 minutes until the potatoes are soft.
3. Puree with the hand blender and bring to the desired consistency by adding water. Season to taste with salt and pepper. Add the crayfish and lemongrass and let it get hot. Garnish with parsley and chives just before serving.