Far Eastern coconut soup

Name: Far Eastern coconut soup
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 75 g young spinach; 1 Garlic clove; 7-10 Tbsp Juice of 3 limes; 1 TABLESPOON Sesame seeds; 2 TABLESPOONS Sesame Oil; 1 bunch/pot of coriander; 4 Spring onions; 100 g sprouts (e.g. mung bean sprouts); 2 l Asian fondue broth; 2 tin(s) (400 g each) Coconut milk; 2 TABLESPOONS Cornstarch; 7-10 Tbsp salt, pepper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

75 g young spinach
1 Garlic clove
7-10 Tbsp Juice of 3 limes
1 TABLESPOON Sesame seeds
2 TABLESPOONS Sesame Oil
1 bunch/pot of coriander
4 Spring onions
100 g sprouts (e.g. mung bean sprouts)
2 l Asian fondue broth
2 tin(s) (400 g each) Coconut milk
2 TABLESPOONS Cornstarch
7-10 Tbsp salt, pepper

Directions

1
Wash the spinach and spin dry. Peel garlic and chop finely. Mix with the juice of 2 limes, sesame and oil. Mix with spinach.
2
Wash the coriander, shake dry and pluck off the leaves. Wash and clean spring onions and cut into fine rings. Rinse sprouts in a sieve with cold water, drain. Mix with spring onions and coriander.
3
Simmer broth and coconut milk in a pot for about 5 minutes. Stir the starch with 4 tbsp. water until smooth. Stir into the boiling soup and simmer for about 2 minutes. Season to taste with salt, pepper and lime juice. Serve soup with spinach and sprouts mix.