Exotic CranberryCoconut Soup Recipe
Recipe Ingredients for Exotic CranberryCoconut Soup
| Amount | Ingredient |
|---|---|
| 8th cm fresh ginger | 3rd Stalks lemongrass |
| 3rd fresh chili peppers | 100th g shallots |
| 50th g dried cranberries | 2nd Tablespoon sesame oil |
| 500th g zucchini | 400th ml coconut milk, unsweetened |
| 200th g lychees (fresh or canned) | 1st Lime |
| 1 / 2 | Bunch cilantro green |
| 6th Tablespoons fish sauce | |
| Salt |
Exotic CranberryCoconut Soup Recipe Directions
Ginger root, peel and finely chop or grind. Lemongrass Wash and halve lengthwise. Chili pepper cut into thin rings. Peel shallots and cut into slices. All the prepared ingredients together with the Cranberries 5 min with the walnut oil sauté, stirring often.
Wash and dice zucchini. Pour the coconut milk with spices, top with 600 ml vegetable stock or water. Bring to a boil add the zucchini dice and draw for 15 minutes at moderate heat. Meanwhile, peel the lychees and pour into the soup.
Squeeze a lime wash the coriander, dry and chop. Give together with the fish sauce into the soup, season to taste and serve.
