Chestnut Soup with Coconut Milk and Chilli

Summary

Ingredients

• 200 g chestnut (s), vacuum-packed
• 200 g coconut milk
• 1 vegetable onion (s)
• 250 ml vegetable stock
• salt and pepper
• some butter
• some chilli, possibly
• 1 dash lime juice
• thyme

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Instructions

1. Quarter the vegetable onion, cut finely and sweat in the butter until translucent. Add the coconut milk, then the chopped chestnuts and fill up with the vegetable stock. Simmer for approx. 15 minutes.
2. Season to taste. Season with chilli and lime juice - some like it spicy and sour. A variant with lemongrass and kaffir lime leaves is also possible.