Exotic, Spicy, Colorful Potato Soup À La Legian Beach

Summary

Ingredients

For the deposit:

• 3 potatoes, waxy
• 40 g carrot (s) sliced
• 12 sugar snap peas
• 2 hot peppers, red, long, mild
• 2 small chilli pepper (s), green
• 4 stalks kailan (Chinese broccoli)

For the broth:

• 10 g chicken broth, ranulated (Kraft bouillon)
• 500 g water
• 8 small onion (s), red
• 4 clove (s) garlic, fresh
• 4 tablespoon sunflower oil
• 6 medium tomato (s), fully ripe
• 80 g carrot (s), coarsely rated
• 80 g leeks
• 20 g sliced iner, fresh or frozen
• 2 kaffir lime leaves, fresh or frozen

For seasoning:

• 1 teaspoon soy sauce, sweet
• 1 teaspoon soy sauce, light
• 3 tablespoon coconut milk, creamy (24% fat)
• 1 tablespoon lemon juice
• 1 tablespoon rice wine (Arak Masak)
• 2 teaspoons paprika powder, mild
• 1 pinch nutmeg, grated
• 1 pinch cardamom powder
• Salt and pepper

To garnish:

• 2 tablespoon Kailan (Chinese broccoli) in rolls and 4 Kailan hearts

Print Recipe Pin Recipe

Instructions

1. For the broth, wash, clean and chop the vegetables. Peel and halve a potato. Fry the onion and garlic pieces in the sunflower oil until the garlic takes on a color. Deglaze with the water, dissolve the bouillon in it and add the chopped vegetables and the 2 potato halves. Simmer for 20 minutes with the lid on.
2. In the meantime, wash, clean and cut the vegetables for the insert. Cut the peppers diagonally into 8 mm wide pieces and the chillies into thin rings. Leave the grains and discard the stalks.
3. Wash the kailan, separate the leaves from the stem. Cut off the woody stem in the lower part and discard. Cut off the young shoot at the very top (the heart of the Kailan) approx. 4 cm long and keep it ready separately. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the upper part of the stem crosswise into thin rolls. Halve large leaf halves lengthways and crossways, only halve smaller ones crosswise and with very small leaves only separate the petiole and use the leaf as a whole. Have the leaves and stem rolls ready separately. Separate 2 tablespoons of the rolls for garnish.
4. Strain the broth. Remove the potato halves and crush them into mashed potatoes. Gently squeeze the vegetables in the sieve and discard. Add the potato and carrot pieces to the broth and simmer with the lid on for 15 minutes. After 10 minutes add the peppers and the mashed potatoes.
5. Now add the kailan rolls and the snow peas and let simmer for 3 minutes. Steam the kailan heart in the sieve over the broth.
6. Mix the spices into the potato soup and season the soup with salt and pepper. Distribute the finished soup on the serving plates, garnish and serve warm with roasted baguette.

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