John Myers
Contents
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Ingredients
- 50 g Fresh ginger
- 2 piece Charlotte
- 3 piece Fresh peppers
- Coconut oil
- 2 Glasses Vegetable stock
- 2 Cans Coconut milk
- 1 Kg Carrots
- 1 Cup Lentils
- 2 Handful Beans, TK
- 1 Handful Peas
- 3 Rods Lemongrass
- 1 piece Lime
- 0,5 bunch Coriander
- 1 pack Tom Kha paste (50 g)
Instructions
- Wash one cup of mountain lentils and simmer with 2 cups of vegetable stock for 30 minutes or as stated on the package. Put aside.
- Cut the carrots into slices. Chop the peppers, carlots and ginger. Chop the coriander into small pieces, use the stalks. Cut the lemongrass and knock it lightly.
- Heat a little coconut oil in a soup pot and fry the ginger, carlotts and peppers for about 5 minutes. Then pour 1 glass of vegetable stock and stir in the Tom Kha paste, add lemongrass, half of the coriander. Boil.
- Now add the carrots and fill up with 2 cans of coconut milk. Let everything simmer gently for about 15 minutes.
- Now add green beans and peas (both frozen) to the soup and simmer for a few minutes, max. About 5 minutes.
- Remove the lemongrass gel from the soup. Add the lentils to the soup with the broth. Depending on your taste: squeeze 1/2 a lime and add the juice to the soup.
- Garnish with fresh coriander and lime wedges.
