Recipe to prepare a delicious and refreshing cold soup.
INGREDIENTS
4 tablespoons of corn oil, 1 finely chopped medium onion, 4 finely chopped garlic cloves, 2 tablespoons of curry powder, 1 tablespoon of flour, 1 liter of chicken broth, ½ liter of coconut milk, 1 cup of pulp tamarind, 1 tablespoon mustard, ½ can of coconut cream (Calahua).
To decorate: 1 chicken breast cooked and very finely shredded, 8 teaspoons of chopped fresh basil, 8 teaspoons of tomato cut into very thin threads. For 8 people.
PREPARATION
The onion and garlic are sautéed in the hot oil over low heat, the curry powder is added, it is sautéed for a few seconds and the flour is added, it is sautéed for a few more seconds and the chicken broth and coconut milk are added. . The tamarind pulp is blended with a little of the previous mixture and incorporated into the soup along with the coconut cream and mustard. Season everything very well with salt and pepper to taste and let it boil for a few minutes. It is removed from the heat, allowed to cool and refrigerated, preferably overnight.
Note: Coconut milk is obtained by grating the coconut pulp, putting it to soak in boiling water and then squeezing it through a fine strainer.
PRESENTATION
In individual bowls garnished with chicken, basil and tomato.
