Coconut Soup with Wild Garlic
Rinse wild garlic, shake dry and cut into fine strips. Peel ginger and shallot and chop finely. Rinse chile pepper, halve, remove seeds, cut into thin rings and set aside. Heat oil in a wide saucepan or a wok. Add curry paste, ginger, half of chile and shallot, sauté for 2-3 minutes. Add broth and coconut milk and simmer for 5-8 minutes on low heat. Season with salt, lemon juice and soy sauce.
Puree soup with a hand blender. Pour into soup bowls and sprinkle with wild garlic and remaining chil erings. Garnish with wild garlic flowers and serve.