John Myers
Coconut Chilli Soup
The perfect coconut chilli soup recipe with a picture and simple step-by-step instructions.
- 400 g Coconut milk
- 500 ml Vegetable stock
- 50 g Celery root
- 50 g Carrot
- 0,5 Onion
- 1 tbsp Soy sauce light
- 2 tbsp Tomato paste
- 1 tbsp Sweet paprika powder
- 1 tbsp Curry powder
- Chili powder
- Cayenne pepper
- Salt
- Freshly squeezed lemon juice
- 1 tbsp Sunflower oil
- Peel the carrot, celery and onion and cut into small cubes. Heat the saucepan, sauté the vegetables in oil, season with curry powder / paprika powder, add the tomato paste and fry it briefly (do not let it burn), then deglaze with the vegetable stock / coconut milk. With the lid closed, cook the vegetables over low heat until soft. Add soy sauce and stir. Add the remaining spices as desired, add a splash of lemon juice and puree thoroughly with a hand blender and you’re done.
- 2nd insert e.g. Prawns or chicken with a little leek.
Facebook Comments