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Asian Vegetable and Coconut Soup

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Asian Vegetable and Coconut Soup

The perfect asian vegetable and coconut soup recipe with a picture and simple step-by-step instructions.

  • 1 Yellow pepper
  • 1 Carrot
  • 250 g King oyster mushrooms
  • 3 Spring onions fresh
  • 1 small Zucchini fresh
  • 1 Handful Cherry date tomatoes
  • 1 teaspoon Thai curry red
  • 1 size Dried thaichilli
  • 250 ml Coconut milk
  • 750 ml Vegetable stock
  • 1 heaped tsp Sugar
  • Turmeric, coriander, garam masala, salt
  1. Clean, wash and cut the vegetables and thaichilli into small pieces. Briefly fry the red Thai curry paste in a saucepan and then add the vegetables. Add the sugar, mix well and then fry for a few minutes. Bring to the boil, then add the vegetable stock and bring to the boil again.
  2. Season with turmeric, coriander and garam masala. Let cook for about 30 minutes. Good Appetite!
Dinner
European
asian vegetable and coconut soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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