Coconut and lemongrass soup

Healthy lunch recipes - Coconut and lemongrass soup #healthy #soupo #coconut

The Asian mix with a fine deposit of shiitake mushrooms and shrimp provides you with valuable iodine well for a well-functioning thyroid, also with the same number of B vitamins. Naturopath put shiitake mushrooms traditionally to treat high blood fat and blood pressure levels.


Coconut and Lemongrass soup
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  1. 3 stalks lemongrass
  2. 1 piece of ginger root (about 10 g)
  3. 2 red chillies
  4. 2 tablespoons canola oil
  5. 400 ml fish stock
  6. 2 limes
  7. 1 bunch of cilantro
  8. 100 g shiitake mushroom
  9. 2 cloves of garlic
  10. 3 tablespoons Thai fish sauce
  11. 300 ml coconut milk (9% fat)
  12. 1 tablespoon brown sugar (20 g)
  13. salt
  14. pepper
  15. 8 prawns (with shell without head)
  1. Wash lemon grass, get rid of the tough outer leaves and cut them into small pieces.
  2. Peel the ginger and chop coarsely. Wash chillies, clean, cut lengthwise, remove seeds and rinse again if necessary.
  3. Heat 1 tablespoon oil in a pot. Fry lemongrass over medium heat for 1-2 minutes.
  4. Add ginger and 1 chilli and fry for release shortly. Pour in the rear. Bring to the boil and leave for about 30 minutes over medium heat.
  5. Meanwhile, halve and squeeze the limes. Rinse cilantro, shake dry, pluck leaves and chop coarsely. Clean mushrooms and cut into slices. Peel and chop garlic with remaining chilli.
  6. Give the soup through a strainer into another pot. Fish sauce, lime juice, coconut milk and add sugar. Season with salt and pepper.
  7. Add the mushrooms, garlic and chili pepper in the soup and reheat.
  8. Rinse shrimp and dry with kitchen paper. Heat the remaining oil in a frying pan and fry prawns for about 4 minutes over medium heat.
  9. Fill coconut and lemongrass soup into 4 soup bowls or plates. Put shrimp on 4 wooden skewers and place on the cake. Garnish with chopped coriander and serve.
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