Mango and orange soup with coconut milk
The fruity soup is a tasty treat with a kick.
30 Min.
Gesamtdauer
15 Min.
Arbeitszeit
Zutaten für Personen
1 onion
2 cm ginger
1 garlic clove
1 stalk of lemongrass
0.5 lime
2 tbsp vegetable oil
100 ml mango juice
100 ml orange juice
200 ml coconut milk
200 ml vegetable stock
2 kaffir lime leaves
salt
cayenne pepper
brown sugar
Zubereitung
- Peel and finely dice the onion.
- Peel and dice the ginger.
- Peel and finely dice the garlic.
- Remove the woody outer leaves from the lemongrass, cut the stalk in half crosswise and pound into fibers with the back of a knife.
- Grate the green part of the lime peel.
- Cut the lime in half and squeeze.
- Heat the vegetable oil in a medium saucepan.
- Sauté the diced onion, ginger and garlic with the stringy lemongrass in the heated vegetable oil until the onions are translucent.
- Increase the temperature while stirring and deglaze the sautéed vegetables with the mango and orange juice.
- Add the coconut milk, vegetable stock and kaffir lime leaves to the soup stock and simmer the soup for approx. 10 minutes.
- Season the soup to taste with salt, cayenne pepper, lime juice, lime zest and brown sugar.
UNser TIPP
The soup also tastes great chilled on hot days. Instead of brown sugar, you can also use palm sugar from the Asian store.
