Coconut Cream and Green Bean Winter Soup Recipe
This soup is a good strong soup ideal for cold days and a secret weapon against your diet devastation in the party season.
Ingredients
| Carrot – 1 medium, cut into fine strips. | ||
| Sesame oil | 2 Tablespoon | |
| Lemon grass | 2 Teaspoon | |
| Garlic – 2 cloves, crushed | ||
| Ginger | 1 Teaspoon, grated | |
| Turmeric | 1 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Fresh green chilies – 2, chopped | ||
| Green shallots – 2, chopped | ||
| Green beans – 1/2 cup, chopped | ||
| Coconut cream – 1 can (200ml) | ||
| Water | 1 (As required) | |
| Vegetable stock cube – 1, crumbled | ||
| Bean sprouts – 2 cups (125 grams) | ||
| Fresh coriander leaves – 2 tablespoon, chopped. | ||
Directions
MAKING
1. In a large saucepan, melt the butter over medium heat.
2. Add the lemon grass, garlic and ginger and sauté for 1 minute.
3. Add the spices and sauté another minute or so, to extract the flavors.
4. Now add the carrots, chilies, shallots, beans and stir fry quickly.
5. Pour in the coconut cream and water and crumble in the stock cube. Stir to blend.
6. Bring the soup to a boil then reduce the heat to low.
7. Simmer the soup for another 5 to 8 minutes.
8. Stir in the bean sprouts and the coriander just before serving.
SERVING
9. Enjoy the soup immediately.
1. In a large saucepan, melt the butter over medium heat.
2. Add the lemon grass, garlic and ginger and sauté for 1 minute.
3. Add the spices and sauté another minute or so, to extract the flavors.
4. Now add the carrots, chilies, shallots, beans and stir fry quickly.
5. Pour in the coconut cream and water and crumble in the stock cube. Stir to blend.
6. Bring the soup to a boil then reduce the heat to low.
7. Simmer the soup for another 5 to 8 minutes.
8. Stir in the bean sprouts and the coriander just before serving.
SERVING
9. Enjoy the soup immediately.
