Thai curry soup with crab free cakes

Name: Thai curry soup with crab free cakes
Ingredients: 1 l Water; 20 g kombu; 3 units.centimeter Fresh ginger; 100 units.centimeter Soy sauce; 1 Red chili pepper; 2 lemongrass stalks; 2 Garlic cloves; 1 Lime; 3 Coconut cream 24%; Samphire; 1 Pak choi; Spring onion; lemongrass noodles; 1 Purple cauliflower; Crab Free cakes

With these crab free cakes, you can enjoy the taste of crab in a responsible way.

Good Catch® delivers the rich flavors and texture of fish without the bycatch. And the best part is yet to come – the products are friendlier to the oceans and the animals that live in them.

Ingredients

1lWater

20gkombu

3units.centimeterFresh ginger

100units.centimeterSoy sauce

1Red chili pepper

2lemongrass stalks

2Garlic cloves

1Lime

3Coconut cream 24%

Samphire

1Pak choi

Spring onion

lemongrass noodles

1Purple cauliflower

Crab Free cakes

Preparation

To make the broth, bring water just to the boil.
Add the kombu and let it infuse for 1 hour at about 60°C.
Add soy sauce to the broth to taste.
Peel the ginger and slice thinly.
Clean the chili and cut into fine rings.
Finely chop the garlic cloves.
Slice the lemongrass in half lengthwise and then halve again.
Wash the lime and thinly peel the zest from the lime.
Bring all these ingredients to a boil together with 4 dl of the broth and let it infuse for 30 minutes on low heat.
Strain the mixture, add the coconut milk, and bring to a boil again.
Season with salt and pepper.
Cook the lemongrass noodles until al dente and place in the center of the plate.
Fry the Crab Free cakes and place on the lemongrass noodles.
Finely slice the bok choy and spring onion and sprinkle over the noodles.
Froth the soup using a hand blender and pour into a deep plate.
Grate some purple cauliflower over the soup and Crab Free cakes before serving.