Peanut Soup with Ginger and Lemongrass | Mick Élysée's Not Guilty

Thursday, January 25

Chef Mick Élysée | Not Guilty*

Chef Mick Élysée had both a Congolese and French upbringing which inspires all his recipes. I was sent a copy of his first book 'Not Guilty' to try out some of his recipes. You can read more about Chef Mick's background here and give him a follow on Twitter and Instagram.

While some are maybe to complex for me, I don't know where I would find caterpillars or crocodile in Aberdeen, others are perfect healthy meals to cook for friends and family.

This peanut soup recipe caught my eye straight away. I love peanut butter and the fresh flavours of ginger and lemongrass and I can report that it is delicious!

You will need:

3 carrot                                                         4 onions
3 garlic cloves                                              4 tomatoes
8 stems of lemongrass                               3 heads of ginger
2 tablespoons of tomato paste                 coconut oil
6 tablespoons of peanut butter                1 teaspoon of turmeric
1 litre of chicken stock                               125ml of coconut milk
1 chilli

Firstly peel and chop the carrots, onions, garlic, tomatoes, lemongrass and ginger. I didn't do this too finely because it is all going in the blender at the end.

Put the vegetables in a large pan along with coconut oil and saute for about 2 minutes. Then add the tomato paste, peanut butter and turmeric making sure you mix it well.

Finally add the stock and coconut milk and cook on a low heat for about 45 minutes. Add the chilli, remove from the heat and blend until smooth.

Want to give this recipe a go and many more delicious recipes? Then pick up Chef Mick's book here.

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