Peel the potatoes and grate them with the grater. Peel the ginger with a spoon, grate it on the lemon grater and fry it briefly in the hot butter with the curry.
Then deglaze with the coconut milk, add soy sauce and vegetable stock.
Add the potato, chili and lemon zest and simmer for about 10 minutes until the potatoes are soft.
Add wild garlic strips and puree with a blender or in a mixing glass, do not cook further.
Season with lemon juice, fried onion, pepper and possibly salt and serve.
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