½ kg potato
2 cups cream scalded (add as needed)
3 cans coconut milk
4 lemongrass stalks
4 garlic cloves
12 cups veg stock or water
3 tbsp white miso
Salt to taste
Sugar to taste
Ginger, cut in julienne
- Cut the lemongrass into 6-inch pieces and pound with a mallet to release oils. Tie into a bundle.
- Slice the galangal in 1-inch pieces and pound lightly. Prepare a sachet.
- Sweat the leeks, onions and potatoes. Add the stock, lemongrass,galangal, garlic and seasoning and bring to a simmer. Simmer until the potatoes are tender. Remove the galangal sachet and the lemongrass bundle.
- Puree the soup and add the coconut milk.Add the cream as needed (if not needed, do not add any cream). Finish with the miso.