22
Instructions for Use & Recipe Booklet
Soups
Thai coconut curry soup
Ingredients for 4 people:
24 prawns
Chinese fi ve-spice powder
Oil for frying
1 ginger root
2 cloves of garlic
1 pepper
4 spring onions
100 g champignons
100 g mangetout peas
100 g carrots
2 tbsp. curry paste, red or yellow
Salt
1 pinch of sugar
1 tin unsweetened coconut milk
(approx. 250 g)
1 carton of cream
½ a handful of bean sprouts
75 g bamboo shoots from a jar
100 g glass noodles
Cayenne pepper
2 tbsp. soy sauce
Sambal Oelek
½ bunch of coriander
Preparation:
First remove the shell and intestine from the prawns. Then wash thoroughly,
pat dry with kitchen paper and season with a little Chinese fi ve-spice mixture.
Peel the ginger and garlic, remove the hard roots from the garlic cloves,
put both into the Handy Hopper and slice fi nely with the Nicer Slicer on
setting 1*. Cut the peppers in half, remove the stalks and seeds, and wash.
Clean the spring onions and cut into 5 cm pieces, clean the mushrooms
and cut everything into strips with blade A. Clean the mangetouts and cut
in half. Peel the carrots, set the Nicer Slicer to setting 2* and cut into fi ne
strips with the julienne blades.
Heat the oil in a pan, fry the prawns briefl y, remove from the pan and put
to one side. Put the vegetables and the curry paste into the oil in which
the prawns have just been cooked. Sweat the ingredients briefl y. Season
with Chinese fi ve-spice, salt and a pinch of sugar.
Add the coconut milk and cream. Simmer for 5 minutes over a low heat.
Add the bean sprouts, bamboo shoots and prawns to the soup and sim-
mer for a further 5 minutes.
Finally, add the glass noodles and allow to soak for 2-3 minutes.
Season the soup with salt, Chinese fi ve-spice, cayenne pepper, soy sauce
and Sambal Olek (depending on how hot you like it). Wash and dry the
coriander, then chop coarsely. Sprinkle the chopped coriander over the
soup to taste before serving.
* can be altered to suit your preferences