Coconut and Lime Soup

Coconut and Lime Soup

Photo provided

Coconut and Lime Soup

Coconut and Lime Soup

Photo provided

Ingredients (Serves 4)

1
bunch
coriander
1
Stück
organic lime
1
red chilli
1
stalk
lemon glass
2
cube
vegetable stock
400
ml
coconut milk
3
cm
fresh ginger
pepper mix
soy sauce
  • Wash and finely chop coriander.
  • Scrub the lime, grate zest and squeeze it.
  • Wash chilli, cut in half lengthwise and remove the seeds completely, if the soup should not end up too spicy. Finely chop chilli.
  • Peel lemongrass stalk and finely chop the remaining tender core.
  • Dissolve the stock cubes in 400ml of boiling water and bring to a boil. Add coconut milk. Add the coriander, lime juice and grated lime, chilli, chopped lemongrass stalk and the grated ginger and bring the soup to the boil again briefly.
  • Garnish with the pepper mix and season with a little soy sauce.

Tip

  • Add bean sprouts just before serving.
  • Cook rice noodles or soba noodles (buckwheat noodles) separately.
  • If you are feeling very hungry: marinate some organic chicken breast strips in lime juice (30 minutes in the fridge), then cook in the stock for 15 minutes (before adding the coconut milk).
  • Alternatively add tofu, fish or seafood.

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