Recipe: Tidjoori Coconut Soup

Creamy and spicy Thai flavours make this a delicious way to start a meal
ByJasmine BandaliTuesday , 24 March 2015
Recipe: Tidjoori Coconut Soup
© ITP Images

SERVES 3

INGREDIENTS
40ml sunflower oil
50g red onions, chopped
40g leeks, chopped
20g ginger, minced
15g lemongrass, minced
200g potatoes, cubed
700ml vegetable stock
100ml coconut cream
2g green chilli, minced
2 generous pinches of fresh coriander
45g sliced mushrooms, to garnish
1 tsp vegan butter

METHOD
1 Place the sunflower oil in a large saucepan set over a medium heat.
2 Add the onions, leeks, ginger, chilli and lemongrass and sauté for five minutes until the onions are translucent.
3 Add the potato cubes, stock and coconut cream.
4 Bring to the boil and simmer for 15 minutes until the potatoes are soft.
5 Add one pinch of coriander and stir.
6 Add the vegetable stock and season to taste. Allow to simmer for five minutes.
7 In a separate frying pan, pan-fry the mushrooms over a high heat in the vegan butter.
8 Ladle the soup into bowls, garnish with mushrooms and coriander and serve.

 

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