Coconut Vegetable Soup
Ingredients
- Ingredients
- 2 Coconut
- 200 milliliters Coconut cream
- 3 Tbsps Tomato paste
- 1 scallion
- 1 Tbsp sugar
- 2 Tbsps sugar
- 4 Tbsps soy sauce (dark)
- 300 grams Vegetable broth
- 1 Red paprika
- 1 yellow paprika
- 1 green paprika
- 2 sprigs Lemongrass
- 1 small onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- to taste, freshly grated ginger
- 1 sprig thyme
- salt
- peppers
Preparation steps
Rinse scallions, remove roots and coarsely chop. Peel onions and garlic and dice finely. Rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Cut lemon in half lengthwise.
Melt butter in a pot, add scallions, sauté briefly, sprinkle with sugar and caramelize while stirring constantly. Deglaze the pot with 200 ml (approximately 7 ounces) of water, simmer until liquids are boiled down to 1/3 and puree with an immersion blender. Add vegetable broth and soy sauce. Heat oil in a pan and fry prepared vegetables and herbs without browning. Add vegetables to the pot, add tomato puree and coconut cream and simmer for about 5 minutes. Remove thyme and lemongrass from the pot and season with salt, pepper and ginger. Cut coconuts in half and serve the soup in each coconut half.
