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Coconut and Lime Soup
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Coconut and Lime Soup
- Preparation time: 20 minutes to 25 minutes
- Cooking time: 20 minutes
-
Total time:
40 minutes
to 45 minutes
Serves: 4 as a starter
Ingredients
- Salt and freshly ground black pepper
- 1 tbsp groundnut oil
- 50g root ginger, peeled and chopped
- 1 small green chilli, deseeded and finely chopped
- 4 garlic cloves, peeled and crushed
- 1 large onion, finely sliced
- 4 sticks lemon grass, outer leaves removed and finely chopped
- 2 x 400ml cans Bart Spices Coconut Milk
- 400ml vegetable stock
- 250g pack beansprouts
- 200g pak choi, sliced
- Juice of ½ lemon
- Juice of 1 lime
- ½ pack fresh coriander, leaves removed
Method
- Heat the oil in a large saucepan, add the ginger, chilli, garlic, onion and lemon grass and cook gently for 4-5 minutes until softened without colouring.
- Add the coconut milk, stock, beansprouts and pak choi and simmer gently for 10 minutes until the vegetables are tender but still retain some bite and colour.
- Add the lemon and lime juice and coriander leaves. Season to taste and serve in deep soup bowls.
Cook's tips
This soup can be used as a base for an interesting main course by adding chunks of prime cod fillet, scallops or prawns, and mixed vegetables such as sliced red or yellow peppers, shredded chinese leaf and ribbons of salad onion.
Comments
This recipe was first published in March 2001.
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