Mango Soup Sanur Beach

Ingredients for 2 servings:

• 4 small onions, red
• 2 medium-sized garlic cloves
• 4 macadamia nuts
• 1 small chili pepper(s), green, fresh or frozen
• 10 g ginger, finely diced, fresh or frozen
• 65 g carrot(s)
• 2 m.-large tomato(s), fully ripe
• 2 tbsp sunflower oil
• 200 g coconut water (Asian shop, drinks)
• 8 g broth, granulated (herbal broth)
• 150 g mango(s) (pulp)
• 100 ml creamy coconut milk (24% fat)
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp rice wine (Arak Masak)
• n. B. Black pepper, freshly ground
• n. B. Celery leaves
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

A refreshing snack that can be enjoyed cold or at room temperature. Recipe from Bali, Indonesia.

Trim both ends of the onions and garlic cloves, peel, and slice or grate thinly. Roughly chop the macadamia nuts. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. Wash and peel the fresh ginger, and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw. Wash the carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom. Wash the tomatoes, remove the stems, quarter them lengthwise, and remove the green stem and seeds. Cut the quarters crosswise into thirds. Heat a medium-sized pan, add the sunflower oil, and heat until hot. Add the onions and garlic and roast until translucent. Add the macadamia nuts, ginger, and chili. Stir-fry for 1 minute, then stir in the grated carrots and stir-fry for 2 minutes. Stir in the chopped tomatoes and deglaze with the coconut water. Stir in the herb broth and simmer with the lid on for 5 minutes. Let cool slightly. In the meantime, wash the mangoes, trim both ends, peel, and fillet them. Score two small fillets so they can be fanned out. Roughly chop slightly less than half of the flesh. Cut the rest into cubes approximately 10 mm in size. Place the roughly chopped flesh in a blender jar with the coconut milk and blend on high for 1 minute until smooth. Add the cooled carrot mixture to the blender and blend on high for 1 minute until smooth. Transfer to a saucepan, but do not reheat! Add the diced mangoes, lime juice, coconut milk mixture, and rice wine and mix well. Season with pepper to taste. Divide between serving plates, garnish, serve at room temperature or cold and enjoy.