Sweet and sour longan soup

Ingredients for 2 servings:

• 600 g longan fruits (see note)
• 50 g longan fruits, peeled and pitted
• 1 small chili pepper(s), green
• 200 g coconut water
• 50 g coconut milk, 24% fat content
• 3 tbsp lemon juice, freshly squeezed
• 4 g vegetable stock powder
• 2 tbsp rice wine, dark, spicy-mild
• n. B. Salt
• e.g. Szechuan pepper, freshly ground
• e.g. nutmeg, freshly grated
• 0.33 m.-large pepper(s), red
• 1 spring onion(s), approx. 5 cm long, only the green part
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

An exotic soup as a starter. Recipe from Szechuan, China.

Peel and deseed the longan fruits and halve them lengthwise. Use some of them (see ingredients list) for the broth. For the broth, put all ingredients, from the longan fruits to the rice wine, in a blender and puree until smooth. Pour the puree into a saucepan with the remaining fruits and heat gently, but do not boil. Season the broth to taste. To garnish, cut a piece lengthwise from the washed bell pepper, remove the seeds, and cut it lengthwise into thin strips. Cut a piece from the washed spring onion and cut it lengthwise into thin strips. Ladle the soup into serving bowls, garnish with bell pepper and spring onion, serve, and enjoy. Note: Peeled and deseeded logan fruits are available in cans. They taste like lychees, with slightly firmer flesh that separates easily from the pit.