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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli. This recipe is from Indonesia. Ingredients:
300 ml boiling water |
4 tablespoons desiccated coconut |
1 tablespoon sunflower oil |
1 onion, thinly sliced |
1 garlic clove, crushed |
1 inch piece gingerroot, peeled and grated |
2 green chilies, finely chopped |
1 teaspoon turmeric |
1 1/4 liters vegetable stock |
2 teaspoons brown sugar |
2 carrots, thinly sliced |
2 stalks celery, thinly sliced |
1 leek, thinly sliced |
2 ounces green beans, chopped |
salt (or soy sauce) |
1 lemon, juice of |
Directions:
1. Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
2. Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
3. Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
4. Add salt and soy sauce to taste; stir in lemon juice just before serving.
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