Thai Green Bean and Coconut Cream Soup

400 g (1 can) coconut cream

720 g (3 cups) vegetable stock

6.7 g (1 cube) vegetable stock cube – crumbled

64 g (4 tbsp) coconut manna/coconut butter (or 3 tbsp coconut oil + 1 tbsp dry coconut flakes)

14 g (1 tbsp) coconut oil

50 g (1/2 cup) carrots – julienned

50 g (1/2 cup) green beans – fresh or frozen – cut into diagonal spoon sized pieced

35 g (1 stalk) lemon grass – cut into 3 sections – remove after cooking

30 g (3 tbsp) shallots / or red onion – chopped

15 g (1 tbsp) red chillies – minced

30 g (2 tbsp) fresh ginger – grated

9 g (1 tbsp) garlic – grated

13 g (2 tsp) turmeric paste

8 g (1 tbsp) coriander powder

1. Prepare all your ingredients.
2. If using fresh green beans, trim ends and boil to an al dente stage. Drain the water and set aside
3. In a large soup pot over low heat, add and melt the coconut manna/coconut butter and coconut oil
4. Add the ginger, garlic, lemon grass pieces. Cook for 1 minute while stirring constantly
5. Add the coriander and turmeric, stir and cook for 1 minute
6. Add the shallots, green beans, carrots, chillies, crumbed stock cube, coconut cream, mix well. Place the lid on the pot and cook for 5 minutes
7. Add the vegetable stock or stock of your choice. Increase heat to medium. Cover with a lid and bring to a light boil. Cook for 5 minutes. Turn off the heat
8. Remove all the lemon grass. Discard husks
9. Stir to combine, ladle out, scooping some vegetables. Enjoy!