It’s done with the beautiful summer days and long evenings. With a dash of coconut milk in your dish, you still imagine yourself in a summery atmosphere. Coconut milk in your cocktail is delicious (who doesn’t like Pina Colada on the beach), but coconut milk also gives an exotic touch to soups and curries.
After Summer recipe with coconut.
The After Summer recipe I’ve made is a colorful coconut soup with noodles and chicken. Very easy to make and quickly on the table.
Ingredients (for 4 persons).
- 2 liters of chicken broth
- 1 can of coconut milk (400ml)
- 3 tablespoons of curry powder
- 350 grams of chicken fillet in pieces
- 400 grams of broken green beans
- 1 bag of oriental stir-fry vegetables
- 125 grams dried egg noodles
- grated coconut
- 1 lime in parts
Preparation.
- Put the chicken broth and coconut milk together with the curry powder in a soup pot and bring to a boil.
- Add the chicken and the green beans and cook for about 5 minutes.
- Add the stir-fry vegetables and the noodles and boil for another 4 minutes.
- Bring the soup to taste with salt and pepper.
- As a topping you use the grated coconut and lime
If you prefer to eat vegetarian, replace the chicken for lentils. View here a tasty vegetarian recipe, coconut soup with red lentils.
For an extra bite, serve the soup with bread and herb butter or cheese sticks.
Enjoy your meal, XO Frieda.
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