Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 leek stick (s), cut into fine rings
- 3 spring onions with green, cut into thin rings
- 1 pointed pepper, cut into small pieces
- 250 g cocktail tomatoes, quartered
- 1 can mango pulp, approx. 230 g drained weight
- 1 can coconut milk, 400 ml
- cumin
- 0.5 teaspoon ½ sambal oelek
- coriander
- salt and pepper
- oil
- 1 teaspoon, heaped vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Heat the oil in a wok or a saucepan, sauté the leek, cut into thin rings, and the spring onions in it over low heat. Add the chopped peppers and the quartered tomatoes and sauté briefly.
- Add the coconut milk and 100 ml of water. Drain the can of mango and collect the juice. Cut the mango into small pieces and add.
- Season with the grainy vegetable stock, cumin, salt, pepper and coriander. Add Sambal Oelek as desired. Simmer on low heat for about 10 minutes.
- Season again, if you like it sweet, you can add some mango juice. Tastes great with fresh baguette.
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