THAI COCONUT SOUP WITH TOMAMI JAPAN
Japan
vegan
main course
easy
Laura Lemm-Wisnewski
Ingredients for 4 persons
- 2 cloves of garlic
- 1 walnut-sized piece of ginger
- 2 tbsp green curry paste
- 2 tbsp coconut oil
- 1 broccoli
- 2 carrots
- 200 g mushrooms
- 1.2 litres hot vegetable stock
- 400 ml coconut milk
- 1 packet of pre-cooked rice
- Juice of 1/2 lime
- TOMAMI Japan
- Optional: freshly chopped coriander
Preparation
Fancy a warming, creamy soup with Asian flair? This Thai coconut soup is not only super flavourful, but also quick to prepare! Perfect for cosy evenings or when you’re craving a touch of the Far East.
For this spicy treat, fry 2 cloves of garlic, a walnut-sized piece of ginger and 2 tbsp of green curry paste in 2 tbsp of coconut oil. Finely chop the garlic and ginger.
Then add 1 broccoli, 2 carrots & 200 g mushrooms, each finely chopped – fry briefly and deglaze with 1.2 litres of hot vegetable stock & 400 ml coconut milk. Bring to the boil once, then stir in a packet of pre-cooked rice.
Finally, flavour with the juice of 1/2 a lime and, of course, TOMAMI Japan. Optionally, the soup can be rounded off with a large portion of freshly chopped coriander!
