Coconut soup

Coconut soup

Total: 25 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / person: 488 kcal
, Fat: 34 g
, Carbohydrate: 34 g
, Protein: 9 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp coconut oil
2 stick lemongrass, squeezed
2 garlic cloves, finely chopped
1 kaffir lime leaf (Thai-Kit)
2 red chillies, deseeded, cut into thin rings
200 g carrots, peeled, shaved into strips using a peeler
7 dl porcini stock
5 dl coconut milk
300 g udon noodles
150 g leaf spinach
1 lime, rinsed with hot water; use grated zest and 2 tbsp of juice
20 g coconut chipsko, roasted
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How it's done

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Soup

Heat the oil in a pan. Add the lemongrass, garlic, chilli and Kaffir lime leaf, sauté for approx. 5 mins. Add the carrots and cook for approx. 3 mins. Pour in the stock and coconut milk, bring to the boil. Reduce the heat, add the pasta, simmer for approx. 5 mins. Remove the lemongrass and Kaffir lime leaf. Add the leaf spinach, lime zest and juice, mix. Plate up the soup. Top with the coconut flakes.

Good to know
Tip: Decorate with lime wedges and coriander leaves.

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