KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Curry Foam Soup with King Prawns






30 min


Chill Time
0 min


Suitable for: WHIPcreamer INOX 0,5 L

For the soup

1 tbspoil
1clove of garlic
1small apple, peeled and cored
1 stalklemon grass
1 tspfresh ginger, finely chopped
1 tspcurry powder
1/2 tspgreen curry paste
300 mlcoconut milk (approx. 18 % fat content)
300 mlvegetable stock or water
 salt and pepper

To decorate

8king prawns
8lemon grass skewers
2 tbspoil for frying salt
 Thai basil or coriander

To make the soup, finely chop the shallots, garlic and lemon grass and sauté them briefly in the oil. Cut the apple and banana into small pieces, add the ginger and add all into the pan, frying them without colouring them.

Add the curry powder and curry paste, mix briefly and top with the coconut milk and vegetable stock. Simmer gently for 5 minutes and add salt and pepper to taste. Purée in a blender and pass through a fine sieve. Pour 500 ml into the KAYSER cream whipper*, tighten the lid, insert the KAYSER cream charger and warm over a bain-marie to a temperature of 70°C (158°F). Shake vigorously 3–4 times before using. Keep the rest of the soup warm as well.

Clean and devein the king prawns. Place on a lemon grass skewer and season with salt. Fry in hot oil for a couple of minutes on each side.

To serve, part-fill glasses with the rest of the soup and squirt the hot soup carefully on top, place a skewer of king prawns on the edge of the glass and garnish with fresh herbs.

To get the soup more foamy, you can mix 1 tsp of soja lecithin into the hot soup before pouring it into the KAYSER cream whipper.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.