Thai Coconut Ginger Soup

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 20 minutes

Zutaten

1 ½ cups coconut milk

1 cup coconut cream

4 cups vegetable stock

2 ½ ounces ginger (thinly sliced)

1 lemon grass (cut in piece and slightly crushed)

4 kaffir lime leaves (dried)

½ medium-sized egg plant (roughly chopped)

10 white button mushrooms (roughly chopped)

4 tomatoes (roughly chopped)

1 red chili (cut in large pieces, seeds removed)

2 Tbsp fish sauce

1 lime (juice of)

⅔ cup cilantro (chopped, lightly packed)

Anweisungen

Pour the coconut milk, coconut cream and vegetable stock in a large pot and stir. Heat to a boil over medium heat.

Add in the ginger, lemon grass and lime leaves. Stir and simmer for about 2 minutes, until fragrant.

Add in the chopped egg plant, mushrooms and tomatoes. Stir and bring back to a boil. Simmer for about 5 minutes, until vegetables have softened.

Take the pot off the heat and add in the chili. Stir and let sit for 2 minutes. Meanwhile, use a kitchen forceps to remove the slices of ginger, pieces of lemon grass and lime leave. Finally, remove the pieces of chili.

Add in the fish sauce and lime juice. Taste test and adjust. Finish by adding in the chopped cilantro.

Serve on its own, or add cooked jasmine rice for a larger meal.

Nährwertangaben

• Kalorien: 447 kcal
• Gesamtfett: 39 g
• Gesättigtes Fett: 34 g
• Natrium: 1736 mg
• Gesamtkohlenhydrate: 24 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 9 g
• Eiweiß: 8 g