Chop the onion and fry in a large saucepan with a little oil. Add red curry paste depending on the degree of spiciness. The onions should be at least slightly orange in color after being mixed with the curry paste. Add the meat cut into cubes and sear it, then deglaze with the coconut milk. Now add the potatoes cut into medium-sized cubes. From this point on, the soup should simmer gently for at least 45 minutes.
Immediately after the potatoes add salt, pepper, soy sauce, sugar, lemongrass powder, two well-intentioned tablespoons of peanut butter and the finely chopped garlic so that the potatoes can absorb the flavors while cooking. After adding the soy sauce, the soup should be golden brown. Use plenty of lemongrass powder, as this spice should form the base note of the taste.
Stir again and again during the cooking process. After about 15 minutes add the peppers cut into strips. After another 10 minutes add the leek cut into rings and the bamboo shoots. If you want, you can add about half of the water in which the sprouts are placed. Let the soup simmer for another 10 minutes and then turn the stove on to the lowest setting.
Stir in the cream. Attention! The soup must now no longer simmer, otherwise the cream can flocculate. Put the finishing touches on the soup again with salt, pepper, soy sauce, sugar, lemongrass powder, various curry powders, paprika powder and masala and at the end heat the soup again briefly without bringing it to a boil.
Bowls are very suitable for serving. The soup tastes great with freshly baked rolls, which you dip into the soup while still hot.
As a variant, you can change the soup a little with fresh snow peas and / or shiitake mushrooms from the glass.
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