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Saffron Kerry Soup With Gambas/Mussels, Decorated With Old Cheese and Fresh Coriander

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely thick curry eating soup with saffron and gamba meat (small river lobster) decorated with saffron and fine sliced old cheese and fresh coriander.

A lovely thick curry eating soup with saffron and gamba meat (small river lobster) decorated with saffron and fine sliced old cheese and fresh coriander.

Ingredients

Serves: 4-6

Metric Cups
  • 1½ litres chicken stock
  • 1 small pineapple (ripe)
  • 1 small white cabbage
  • curry powder (or concentrated kerry sauce powder)
  • 2 cans coconut milk (small cans, use less if required)
  • cayenne pepper (or chilli powder)
  • prawns (or fresh muscles)
  • saffron
  • salt
  • black pepper
  • fresh coriander (if you like)
  • garlic (some)
  • cheese (old cheese, cut into very long, thin slices)
  • 2⅗ pints chicken broth
  • 1 small pineapple (ripe)
  • 1 small white cabbage
  • curry powder (or concentrated kerry sauce powder)
  • 2 cans coconut milk (small cans, use less if required)
  • cayenne pepper (or chilli powder)
  • shrimp (or fresh muscles)
  • saffron
  • salt
  • black pepper
  • cilantro (if you like)
  • garlic (some)
  • cheese (old cheese, cut into very long, thin slices)

Method

Saffron Kerry Soup With Gambas/Mussels, Decorated With Old Cheese and Fresh Coriander is a community recipe submitted by bert voordeckers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • This is a rather thick eating soup as we call it in Belgium. You start with making your own kerrysoup based on a rich chicken bouillon ( stock ) with white cabbage and fresh pineapple. If You don't have the time or patience You can easily replace the self-made kerrysoup with concentrated kerrypowder but instead of making sauce You add extra milk ( or coconut milk ) so the soup won't be to thick!
  • After You made the basic kerrysoup You start preparing all the other fresh ingredients. You clean the gamba's or mussels after a good rinse you dry them and fry them in some nice olive oil, but certainly not to much! when you give them a nice color you take them out and once more you take some kitchen paper to get rid of excessive oil.
  • You cut the fresh coriander very fine and you cut the old cheese in a 'julienne' ( very fine long sticks ) You take some nice big preferable white porcelain soup cups you fill them just one finger under the edge with the thick kerrysoup then you put in some gamba meat ( if they aren't to big you don't have to cut them in to pieces otherwise you do.) or / and some mussels then you take some coconut milk you kept a side and make a nice white curl with it on top of the beautiful yellow soup so there you have a nice contrast!
  • Then in the coconut milk you sprinkle some of the safran grass so the red color mach great with the white and the yellow, then surrounding the coconut you spread out some of the fresh coriander and then last but not the least the old cheese slices make sure they are very and long so you can drape them over the edges of your cup, in the middle the cheese will beautifully hang down ºCause of the heat of the soup! Serve with some nice Indian 'naan bread' or some ciabatta ( Italian bread )
  • This is a rather thick eating soup as we call it in Belgium. You start with making your own kerrysoup based on a rich chicken bouillon ( stock ) with white cabbage and fresh pineapple. If You don't have the time or patience You can easily replace the self-made kerrysoup with concentrated kerrypowder but instead of making sauce You add extra milk ( or coconut milk ) so the soup won't be to thick!
  • After You made the basic kerrysoup You start preparing all the other fresh ingredients. You clean the gamba's or mussels after a good rinse you dry them and fry them in some nice olive oil, but certainly not to much! when you give them a nice color you take them out and once more you take some kitchen paper to get rid of excessive oil.
  • You cut the cilantro very fine and you cut the old cheese in a 'julienne' ( very fine long sticks ) You take some nice big preferable white porcelain soup cups you fill them just one finger under the edge with the thick kerrysoup then you put in some gamba meat ( if they aren't to big you don't have to cut them in to pieces otherwise you do.) or / and some mussels then you take some coconut milk you kept a side and make a nice white curl with it on top of the beautiful yellow soup so there you have a nice contrast!
  • Then in the coconut milk you sprinkle some of the safran grass so the red color mach great with the white and the yellow, then surrounding the coconut you spread out some of the cilantro and then last but not the least the old cheese slices make sure they are very and long so you can drape them over the edges of your cup, in the middle the cheese will beautifully hang down ºCause of the heat of the soup! Serve with some nice Indian 'naan bread' or some ciabatta ( Italian bread )
  • Tell us what you think