Asian Ying and Yang Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can coconut milk
- 1 piece (s) ginger, approx. 5 cm
- 2 mango (s), ripe, (can also go out the can)
- 2 stalks lemongrass
- 0.5 liter ½ vegetable stock
- 2 bunch coriander
- 1 bunch spring onion (s)
- 100 g peas, boy
- 2 cloves garlic
- 2 chilli pepper (s)
- 5 kaffir lemon leaves
- 1 bag saffron
- oil
Print Recipe
Pin Recipe Instructions
- Sweat the chopped spring onion, chopped ginger, crushed garlic and lemongrass in a little oil (sesame oil tastes best). Then deglaze with vegetable stock. Add the chillies and lemon leaves and simmer for about 5 minutes over medium heat. Then add the coconut milk and let it boil down for another 10 minutes.
- Take out the lemon leaves and lemongrass and puree the rest with the hand blender (you can also remove the chillies if you don`t like them too hot).
- Divide the soup into two pots. Cook the chopped mangoes in one of them until soft. Add the saffron and puree again. Should have a really strong - yellow color.
- In the second pot, cook the peas until soft, add the coriander and puree them too.
- Using two ladles, pour both soups into the plate at the same time. Shouldn`t mix. Use a teaspoon to add a drop of the other color to the center.
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