John Myers
Soup: Spicy Coconut Soup
The perfect soup: spicy coconut soup recipe with a picture and simple step-by-step instructions.
- 400 ml Duck stock
- 400 ml Coconut milk
- 4 Poles Lemongrass
- 1 Pcs Ginger
- 1 Carrot
- 1 Lime
- 4 El Sugar brown
- 1 El Corina grains
- 100 g Shii-Take mushrooms
- 1 bunch Coriander
- Salt
- 2 Chilli red
- Put the stock in a saucepan, cut the lemongrass and add the peeled ginger (walnut-sized) to the stock. Add the coriander seeds and bring everything to the boil. Then add the coconut milk, bring to the boil and steep for half an hour. Cut the mushrooms into pieces
- Cut the carrot into strips and let the sugar caramelize in a saucepan. Add the carrot and pour in the stock through a sieve. The squeezed lime and zest, also the mushrooms, season with salt and chilli (to taste), possibly add a little sugar.
- Bring everything to the boil again and finally add the chopped coriander. I like it very spicy!
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