Asian Yin and Yang Soup

Ingredients for 6 servings:

• 1 can coconut milk
• 1 piece(s) ginger, approx. 5 cm
• 2 mango(s), ripe, (can also work)
• 2 stalks of lemongrass
• ½ liter vegetable broth
• 2 bunches of coriander
• 1 bunch of spring onions
• 100 g peas, young
• 2 cloves garlic
• 2 chili peppers
• 5 kaffir lime leaves
• 1 bag of saffron
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

great for guests

Sauté chopped spring onion, chopped ginger, crushed garlic, and lemongrass in a little oil (sesame oil tastes best). Then deglaze with vegetable stock. Add chilies and lemon leaves and simmer for about 5 minutes over medium heat. Then add the coconut milk and let it reduce for another 10 minutes. Remove the lemon leaves and lemongrass and puree the rest with a hand blender (you may want to remove the chilies too if you don’t like it too spicy). Divide the soup between two pots. In one, cook the chopped mangoes until soft. Add the saffron and puree again. It should have a really strong yellow color. In the second pot, cook the peas until soft, add the coriander, and puree as well. Using two ladles, pour both soups into the bowl at the same time. If they don’t mix, use a teaspoon to add a drop of the other color to the center of each.