Lemongrass Soup

Remove the peel from the garlic, shallots and ginger and cut into small cubes. Remove the seeds from the chili pepper and cut into thin strips, clean the mushrooms and cut them into slices, cut fine strips from one lemongrass stalk and knock the other two flat at the bottom.

Sauté garlic, shallots and ginger in sesame oil, add sugar, chili and curry paste, fill with clear soup and add lemongrass and lime juice. Bring to a boil once, simmer for 20 min, pass through a sieve, heat and briefly warm the mushrooms and crayfish tails in the soup.

Coriander in the soup bowls form, fill up with the soup.

Tip: Always use aromatic spices to refine your dishes!

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