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| THE LIGHTHOUSE |
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you are here: Recipes | Red-curry soup with marinated oyster |
Red-curry soup with marinated oyster
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Red-curry soup with marinated oyster
(serves 8)
Soup
2T sesame oil
2 small red onions, finely chopped
2 small celery stalks, finely chopped
2 small carrots, finely chopped
1 garlic glove, finely chopped
1t cumin
1-2T red-curry paste
1½L chicken stock
4 lemongrass stalks, bruised
400ml coconut milk
salt, to taste
1 small handful fresh coriander
Oysters
1 lemongrass stalk, trimmed
1t soy sauce
2T coconut milk
½ red chilli, seeds removed
and finely chopped
½T chopped fresh coriander
8 freshly shucked oysters
Soup
Heat the oil in a large pot and fry the onions, celery, carrots and garlic until cooked, but not brown. Add the cumin and curry and after a few seconds the chicken stock and lemongrass. Simmer for 30 minutes, then add the coconut milk and salt and boil for 5 minutes. Remove from the heat and add the fresh coriander. Blend and strain through a fine sieve. Taste and adjust the seasoning if needed.
Oysters
Chop the white inside of the lemongrass finely. Add the soy sauce, coconut milk, chilli and coriander. Pour onto the opened oysters just before serving on rough sea salt with the hot soup.
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