Craig Wong's peanut curry soup
PEANUT CURRY SOUP
1/2 cup (120 ml) coconut oil
2 onions, julienned
1 carrot, sliced
3/4 ounce (20 g) garlic, minced
1 1/2 ounces (40 g) ginger, minced
3/4 ounce (20 g) Jamaican or Madras curry powder (if using Madras, add 1/8 ounce (5 g) turmeric)
1 1/2 ounces (40 g) tomato paste
1 bunch cilantro stems, chopped
1 lemongrass, peeled, bruised with the back of a knife
1-ounce (30 g) light soy sauce
5 cups (1200 ml) vegetable stock
2 1/8 cups (500 ml) coconut milk
1 1/2 cups (360 ml) smooth peanut butter
1 Scotch bonnet pepper, whole
Salt, to taste
TO GARNISH (OPTIONAL)
Crispy rice puffs
Heat coconut oil in a pot over medium, add onion and carrot and sweat until soft.
Add garlic and ginger, cook through.
Add curry powder and tomato paste, heat through.
Add cilantro stems, and lemongrass, deglaze with light soy sauce.
Add vegetable stock, coconut milk, peanut butter, and whole Scotch bonnet pepper (burst for more heat); bring to a boil, then turn down to a simmer and cook for 30 mins.
When ready, remove lemongrass and scotch bonnet pepper.
Puree the soup in batches in a blender, season with salt.
Transfer soup to bowls and serve hot, garnish (optional) with crispy rice puffs, toasted peanuts, cilantro leaves, chili oil, and chopped chilies.
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