SPICY VEGETABLE SOUP

Spicy Vegetable Soup image

This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It's borrowed from "The World of Spice" and is posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

300 ml boiling water
4 tablespoons desiccated coconut
1 tablespoon sunflower oil
1 onion, thinly sliced
1 garlic clove, crushed
1 inch piece gingerroot, peeled and grated
2 green chilies, finely chopped
1 teaspoon turmeric
1 1/4 liters vegetable stock
2 teaspoons brown sugar
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 ounces green beans, chopped
salt (or soy sauce)
1 lemon, juice of

Steps:

Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
Add salt and soy sauce to taste; stir in lemon juice just before serving.

Nutrition Facts : Calories 120, Fat 5.2, SaturatedFat 1.8, Sodium 59.2, Carbohydrate 18.6, Fiber 3.1, Sugar 9.6, Protein 2

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