HOUSE OF ASIA
See the recipe
Autumn cream of celery soup with Tom Kha paste
This oriental soup with a Polish twist – cream of celery with Tom Kha paste and chanterelles – combines simplicity and exoticism in one plate. Perfect for when you want to quickly prepare something special.
Ingredients
- 2 tsp Tom Kha Pastes House of Asia
- 400 ml Coconut milk 12-14% House of Asia
- 500 g celery root, diced
- 100 g root parsley, diced
- 1 medium onion, diced
- 2 cloves of garlic, peeled
- 1 liter of vegetable broth
- 150 g chanterelles
- half a bunch of chives (approx. 50 g), finely chopped
- 2 tablespoons of vegetable oil
- salt and freshly ground pepper to taste
A method of preparing
- Place the celery, parsley, onion and garlic in an ovenproof dish, drizzle with oil, sprinkle with salt and bake at 180°C for about 30 minutes, until soft.
- Blend the roasted vegetables with the broth, coconut milk, and tom kha paste in a blender. Pour into a pot, bring to a boil, and season with salt and pepper.
- Clean the chanterelles and fry in oil for 3–4 minutes, season with salt and pepper.
- Pour the soup into bowls, add the fried chanterelles and sprinkle with chives.
Instead of chanterelles, you can use a mixture of forest mushrooms – the soup will gain an even more intense aroma.
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