for 4 people

Soup

1 tbsp	butter
1	shallot, finely chopped
2 stick	lemongrass, core finely chopped
2 tbsp	white flour
1 tsp	salt
2 dl	white wine
5 dl	Thai Kitchen Coconut Cream
3 dl	water
1 ½ tbsp	wasabi paste

To serve

50 g	wasabi nuts, coarsely chopped
100 g	smoked salmon, sliced

How it's done

Soup

Heat the butter in a pan. Add the shallot and lemongrass, sauté for approx. 5 mins. Add the flour and cook briefly. Pour in the wine, bring to the boil. Add the coconut cream, water and wasabi paste, bring to the boil. Reduce the heat, simmer for approx. 15 mins., puree.

To serve

Plate up the soup, sprinkle with wasabi nuts. Serve with salmon.

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