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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