Summary

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

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Instructions

1. 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.
2. 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).
3. 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.
4. In the second pot, cook the peas until soft, add the coriander and puree them too.
5. 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.