Coconut-orange-ginger soup

  • 1 walnut-sized piece of ginger
  • 4 Garlic cloves
  • 2 EL Oil
  • 1 EL yellow curry paste
  • 1 TL Turmeric (turmeric)
  • 1 TL Cumin
  • 500 ml Vegetable stock (instant)
  • 800 ml Coconut milk
  • 750 ml orange juice
  • 1 lemongrass stick
  • 300 g Mushrooms
  • 1/2 Bund Coriander
  • 2 EL coconut chips
0 minutes
light
1.
Finely grate the ginger . Press garlic through a garlic press. Heat 1 tablespoon of oil. Sweat the ginger, garlic, curry paste, turmeric and cumin in it. Deglaze with the stock, coconut milk and orange juice.
2.
Mash the lemongrass with the back of a knife. Add to the soup and simmer for 10-12 minutes, remove.
3.
In the meantime, quarter the mushrooms. Heat 1 tablespoon of oil, fry the mushrooms all over. Take out, add to the soup and let stand for about 5 minutes.
4.
In the meantime, wash the coriander, shake dry and pluck the leaves from the stems. Scatter leaves and coconut chips in the soup.
1 portion approx:
  • 240 kcal
  • 3 g protein
  • 19 g fat
  • 13 g carbohydrates

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