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Friday, 20 May 2011

Hot and Spicy Coconut Soup

When I think of tropical climes, warm sun and sandy beaches, the two tastes that come to my mind first are Coconuts and Limes.

Lime leaves is currently on my top-3 of most used herbs / spices. Just discovered a chinese shop in Munich selling very good quality fresh aromatic lime leaves, and have, since then, been using them in every recipe possible (sometimes even when not possible!).

So here is an all time favorite combining the two - along with tons of healthy vegetables and lots of spice (It was almost too spicy for me - but my husband just loved it!)



Ingredients 


400 ml - coconut milk
1/4 cup - carrots, finely chopped and boiled
1/4 cup - babycorns, finely chopped and boiled
1/4 cup - onions and yellow bell pepper, finely chopped
2 - red chilli, finely chopped (adjust according to taste)
3 inch piece - ginger, thinly sliced
1 stalk - lemon grass, thinly sliced
4-5 - kaffir lime leaves
1/2 - 3/4 cup - water 
1/4 tsp - sunflower oil
salt and pepper to taste


To garnish 


1 tbsp - coriander leaves, finely chopped
a few walnuts, broken roughly
a few chilli threads (see here)


Method 

  1. Heat oil in a pan, add onions and yellow bell pepper and cook for a minute.
  2. Add the boiled vegetables, coconut milk, lime leaves, lemon grass, water, ginger and chillies and mix. Cook for 5-7 minutes
  3. Serve hot, garnished with coriander leaves, walnuts and chilli threads.
Serves  2











This recipe, apart from going to my Hubby's and my own tummy, goes also to Usha's Healthy Inspirations Event- Soups

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