Coconut soup
Ingredients
for 4 person
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 |
How it's done
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.
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