- 300 GRAM LEEKS, cleaned and chopped
- 300 GRAM POTATOES, peeled in cubes
- 2 DECILITER MILK
- 7 DECILITER CHICKEN STOCK
- GRATED NUTMEG
- 1/4 CUP
CREAM
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- 1/2 LITER COCONUT MILK
- 2 STALKS LEMON GRASS, chopped
- 250 GRAM CHICKEN FILLET, cut
- 4 KAFFIR LIME LEAVES
- JUICE OF 1 LEMON
- 1 TSP
SAMBAL OELEK
- 2 TBSP FISH SAUCE
- GREEN CORIANDER, chopped
- 1 TSP SALT
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Fry the leeks and
the potato cubes for 5 minutes. Add the milk and the stock, bring to the
boil and cook for 15 minutes. Puree the soup in a food processor or through
a sieve. Allow the soup to cool down in the fridge for at least 3 hours. Add the cream and the nutmeg just before serving
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Combine half of the
coconut milk with the lemon grass, the chicken fillet, the kaffir lime
leaves, the lemon juice, the sambal, the fish sauce and the salt and bring to the
boll; simmer for 15 minutes. Add the rest of the coconut milk and heat. Just
before serving, sprinkle the coriander on top.
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