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Thai Green Bean and Coconut Cream Soup

Servings: 6


INGREDIENTS

  • 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 

DIRECTIONS

  • 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!
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHARTS


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  • author By Angela Wilkes
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  • Cuisine: Thailand
  • Category: Soups
  • Created: June 12, 2019

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