in Soup Recipes

Love You Coconut Soup

updated

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Ingredients for 4 servings:

  • ½ small celeriac
  • 1 can coconut milk
  • 1 handful of peas, frozen
  • 3 m.-large carrot(s)
  • 700 ml vegetable stock
  • 1 piece(s) ginger root, about thumb-sized
  • 3 cloves garlic
  • 1 stalk of lemongrass
  • salt and pepper
  • possibly Tabasco
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Vegetable coconut soup with celery

Dice the celery and thinly slice the carrots. Finely chop the ginger and garlic. First, fry the celery in a pan until the first pieces start to brown, then pour in the stock and add the carrots. Simmer for about 5-7 minutes, adding the ginger halfway through. Then add the coconut milk, peas, lemongrass, and garlic and cook for another 5-7 minutes, checking the celery is tender halfway through. Finally, season with salt and pepper, and if you like, add a few dashes of Tabasco. This goes very well with rice; about a cupful serves 4 people.

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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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