This soup turned out very tasty indeed! The red curry with the creamy coconut milk and fishy periwinkle taste make for a wonderful starter. Dip a piece of panini bread to soak up the wonderful flavours.
1 tablespoon coconut oil
1 onion, chopped
1 teaspoon chopped galangal or ginger
half a teaspoon chili flakes
1 tablespoon red curry paste
1 spring onion, chopped
1 carrot, diced
1 tomato/ 3 cherry tomatoes, sliced
salt an pepper to taste
1 cup chicken stock
one tin coconut milk
2 lemongrass sprigs, finely cut
200 g chopped cooked giant periwinkle (also called allikreukel)
(can be replaced by shrimps/prawns)
2 tablespoons fish sauce
juice of half a lemon
In a pot, heat the coconut oil. Add the galangal or ginger, chili flakes, curry paste, onion and spring onion to the pot and fry for 3 minutes. Add the chicken stock and the carrots. Boil for 10 minutes. Add the tomatoes, salt, pepper and lemon grass and let boil for another 5 minutes. Then add the coconut milk, periwinkle, fish sauce and lemon and let cook for a further 10 minutes.
Garnish with fresh coriander and serve with some bread.