Summary

Ingredients

• 1 shallot (s)
• 1 clove garlic
• 1 piece (s) ginger, the size a thumb
• 1 teaspoon curry paste, Thai, green
• sugar
• Vegetable oil
• 500 ml poultry stock
• 250 ml coconut milk
• 350 g peas
• Fish sauce, Thai
• Lime juice

For the hood:

• 125 ml milk
• 1 bunch mint
• sea-salt

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Instructions

1. The amount is enough for 6 servings or 12 small servings as finger food.
2. Finely dice the shallot, the clove of garlic and the ginger. Heat some vegetable oil and steam the diced vegetables together with the sugar and paste until soft.
3. Deglaze with the chicken stock and coconut milk, bring to the boil and add the peas. Simmer gently until the peas are soft, then puree the soup and cook through
4. pass a sieve. Season to taste with fish sauce and lime juice.
5. Serving:
6. Warm the milk and add the mint with the salt, cover and let stand for about 15 minutes. Drain the mint and froth the warm milk.
7. Pour the soup into glasses and put on the foam.
8. If you want, you can add a prawn skewer.