Carrot-coconut soup with Pak Choi and rice

Name: Carrot-coconut soup with Pak Choi and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Pak-Choi; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red chilli pepper; 30 g lactose-free butter or margarine; 2 TABLESPOONS Flour; 1 l Carrot and apple juice; 1 can(s) (400 ml) Coconut milk; 250 g Wild rice mixture; 1 TEASPOON dried chili flakes; 2 TEASPOONS Sesame Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Pak-Choi
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red chilli pepper
30 g lactose-free butter or margarine
2 TABLESPOONS Flour
1 l Carrot and apple juice
1 can(s) (400 ml) Coconut milk
250 g Wild rice mixture
1 TEASPOON dried chili flakes
2 TEASPOONS Sesame Oil

Directions

1
Clean, wash and cut the pak-choi into thin strips. Heat the oil in a coated pan. Fry the pak-choi for 1-2 minutes. Season to taste with salt and pepper. Clean and wash the chilli pepper, remove the seeds and chop the pepper finely.
2
Melt the fat, dust with flour and sweat. Add carrot juice and coconut milk while stirring, bring to the boil, add chilli and simmer for 2-3 minutes. Prepare rice according to package instructions. Add rice and Pak-Choi to the soup and continue to simmer for about 1 minute.
3
Arrange soup in preheated plates, sprinkle with chili flakes and sprinkle with sesame oil.