Recipe by Mrs B
This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It’s borrowed from “The World of Spice” and is posted for Zaar World Tour 2005.
Top Review by Elisabetta47
My dieting husband loved this. I used powdered coconut milk, a big dollop of Thai curry paste in place of the chilies, and zucchini standing in for the green beans. Proof once more that soup can be comfort food without too many calories or carbs. Thanks.
- 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 See How It's Made
- Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
- 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.
- Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
- Add salt and soy sauce to taste; stir in lemon juice just before serving.