Many past guests fondly recall their memories at The Chef’s Table Restaurant. A seven-course dining experience paired with elegant wines, this distinguished dinner is a highlight on our European river journeys. This soup is one of the dishes you may have sampled in this restaurant during your time on board – or perhaps you have yet to savor for yourself. Either way, our expert chefs on board have crafted this delicious soup for you, which you can look forward to tasting on board. If you cannot wait to try this flavorful dish on board, you can enjoy it in the comfort of your own home!

Ingredients (Serves 10)

• Shallots – 200 grams/7 ounces (or Onion – 200 grams/7 ounces)
• Garlic – 300 grams/10.5 ounces
• Curry Powder – to taste, 15-45 milliliters/1-3 tbsp
• Lime Leaves – 3 pieces
• Thom Kha Paste – 50 grams/1.75 ounces
• Vegetable Stock – 5 liters/21 cups
• Lemongrass – 2 pieces
• Ginger – 20 grams/0.75 ounces
• Coconut milk – 200 milliliters/~1 cup
• Potato Starch – 20 grams/0.75 ounces
• Roasted Pine Nuts – as garnish
• Olive Oil – 20 milliliters/~1.5 tbsp
• Cherry Tomato – 10 pieces
• Salt
• Pepper

Preparation

1. Sautee ginger, onion and garlic in olive oil to bring out their flavors, then add lime leaves, curry and lemongrass to the mixture.

2. Add the Thom Kha Paste and lightly roast for a few minutes.

3. Add the vegetable stock and let it simmer for 30 minutes.

4. Add coconut milk and simmer everything for another 30 minutes and then strain the soup – do not blend it.

5. After, thicken the soup with the potato starch.

• Tip: For the best results, do not add the potato starch directly to the soup. Instead, ladle a small amount of the broth into a separate bowl. When that cools, add the potato starch and whisk it together until it is smoothly blended. Once that occurs, bring the soup to a simmer and add the smaller mixture back into the rest of the pot.

6. Add salt and pepper to taste.

When plating, add one cooked cherry tomato and roasted pine nuts as garnish to each dish.

Enjoy flavors such as this recipe at our Chef’s Table Specialty Restaurant on our European river cruises.