Green soup with prawns
Ingredients
for 4 people
| 100 g | leaf spinach |
| 1 bunch | peppermint, torn into pieces |
| 1 bunch | coriander, torn into pieces |
| 1 | garlic clove, cut in half |
| 1 tsp | ground coriander seeds |
| 1 ½ tsp | salt |
| 5 dl | coconut milk |
| 5 dl | water |
| 1 | organic lemon, grated zest and the juice |
| 50 g | glass noodles |
| 1 | pak choi, cut into strips |
| 150 g | frozen edamame beans, slightly defrosted |
| 200 g | peeled, raw jumbo prawns (organic) |
| 1 | red chilli pepper, cut into thin rings |
| ½ tbsp | sesame seeds |
How it's done
Paste
In a bowl, mix the spinach with all the other ingredients up to and including the salt, puree in batches in a food processor with a little coconut milk. Mix the remainder of the coconut milk into the paste.
Soup
Place the water, lemon zest and juice in a pan with the paste, mix, bring to the boil. Reduce the heat, add the glass noodles, pak choi and edamame, simmer for approx. 5 mins. Add the prawns and leave to infuse for approx. 5 mins. Plate up the soup, top with the chilli pepper and sprinkle with sesame seeds.
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