John Myers
Asian Coconut Vegetable Soup
The perfect asian coconut vegetable soup recipe with a picture and simple step-by-step instructions.
- 140 g Fresh celery
- 300 g Carrots
- 100 g Parsley root
- 145 g Leek
- 330 g Kohlrabi fresh
- 330 g Potatoes
- 600 g Brussels sprouts
- 1 piece Organic lime
- 1 piece Chilli pepper
- 1 piece Onion
- 1 bunch Coriander
- 1 Can Coconut milk
- 1 Glass Vegetable stock
- 1 tablespoon Curry paste
- Oil, salt
- Clean the vegetables and cut into small pieces, halve the Brussels sprouts. Chop the onion and chilli very finely. Then put some oil in a saucepan and lightly sauté the onion and chilli strips and stir in the curry paste. Then add the vegetables (kohlrabi and leek a little later) and pour in the vegetable stock, add the salt, then two lime slices and a little coriander, add some hot water if necessary. Simmer everything gently until the vegetables are cooked through.
- Finally stir in coconut milk and refine with a little lime juice. Let everything sit briefly. Add chopped coriander to the soup to serve.
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