|2 tins of||coconut milk|
|4 tsp||tom-ka curry paste|
|2 pieces of||lemon grass (finely chopped)|
|10||kaffir lime leaves (finely chopped)|
|40 g||palm sugar|
|1 small||garlic clove|
|2 tsp||fish sauce|
|100 g||natural yoghurt|
|A few drops||lemon juice|
|some||Roughly chopped coriander and Thai basil, salt|
|Kräuter nach Belieben|
- Heat 4 tbsp thick coconut milk in a saucepan and reduce until the fat separates off easily.
- Add the tom-ka curry paste and cook it out.
- Add the kaffir lime leaves, lemon grass, palm sugar, garlic and remaining coconut milk and bring to a boil.
- Blend everything together and season to taste with salt, lemon juice and fish sauce. Then pass the soup through a sieve and place in the refrigerator to chill.
Add the natural yoghurt and garnish the soup with coriander and Thai basil.
Tipps for the Chalet Hotel Schönegg
This delicate summer dish can be tried every day at Chalet Hotel Schönegg. The breathtaking view of the Matterhorn is included.
The family-run Chalet Hotel Schönegg is a member of Relais & Chateaux and is popular for its beautiful location, as well as the 4-star superior establishment’s friendliness, warm hospitality and professionalism, combined with heaps of charm.