Lovely autumn recipe: coconut soup with ginger and green peas

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Ginger can give a meal just that little bit of extra spice. And with every spoonful, you improve your health, because gember has numerous good qualities. Combined with coconut, it's a golden combination. 

Coconut soup with ginger and green peas

Starter or lunch dish that serves 4

Heat 1 table spoon of peanut oil in a wide pan and fry two chopped cloves of garlic and one red onion in rings, simmer for about 3 minutes. Add 6 deciliters of vegetable stock (from 1 cube) and 4 deciliters of coconut milk and bring to a boil.

Scrape off 3 carrots and cut them into small slivers. Cut 1 small red chili pepper in rings. Add carrot slivers, pepper rings and 200 grams of green peas (from the freezer) and let it cook for about 3 minutes.

Coarsely chop 25 grams of peanuts and roast them in a dry frying pan until they turn brown. Flavor with soy sauce and divide among 4 bowls. Sprinkle peanuts and grate fresh ginger on top. Tasty with a few drips of sesame oil. 

Photo: Erik van Lokven