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Asian coconut soup with mixed vegetables and prawns

Asian coconut soup

with mixed vegetables and prawns

Duration
approx. 35 min.
Effort
moderate

Ingredients for 4 people

  • 200 gMangetouts
  • 150 gRed peppers
  • 150 gBrown mushrooms
  • 1Red onion (100 g)
  • 2Garlic cloves
  • 212 mlKühne Baby Corn Cobs
  • 30 gGinger
  • 1 StalkLemongrass
  • 1Lemon
  • 2 TbspVegetable oil
  • 1 TinCoconut milk
  •  Vegetable stock
  • 12Prawns

Nutritional information

Approx. 372 kcal (1565 kJ) / 15 g protein / 27 g fat / 12 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Kokossuppe Asia mit buntem Gemüse und Garnelen

1. Cut the mangetouts in half diagonally. Remove the seeds and white membrane from the pepper and cut into thin strips. Clean the mushrooms with a kitchen towel and cut into thin slices. Peel the onions, cut in half and cut lengthwise into fine strips. Peel the garlic and finely dice. Drain the Kühne Baby Corn Cobs and cut them in half lengthwise. Peel the garlic and cut into fine strips. Press the lemongrass with the back of the knife flat. Finely grate half of the lemon zest. Cut the lemon in half and squeeze the juice.


2. Sauté onions and garlic with the ginger in oil for 5 minutes until transparent. Add the mangetouts and paprika and sauté for 5 minutes. Add the lemongrass, pour in the stock and coconut milk and bring to a boil.


3. Add the baby corn cobs, mushrooms and prawns and leave in the hot stock for 5 minutes.


*Tip: Variation with meat: Cut chicken breast fillets into thin strips and leave in the hot stock for 5 minutes.*


1. Cut the mangetouts in half diagonally. Remove the seeds and white membrane from the pepper and cut into thin strips. Clean the mushrooms with a kitchen towel and cut into thin slices. Peel the onions, cut in half and cut lengthwise into fine strips. Peel the garlic and finely dice. Drain the Kühne Baby Corn Cobs and cut them in half lengthwise. Peel the garlic and cut into fine strips. Press the lemongrass with the back of the knife flat. Finely grate half of the lemon zest. Cut the lemon in half and squeeze the juice.


2. Sauté onions and garlic with the ginger in oil for 5 minutes until transparent. Add the mangetouts and paprika and sauté for 5 minutes. Add the lemongrass, pour in the stock and coconut milk and bring to a boil.


3. Add the baby corn cobs, mushrooms and prawns and leave in the hot stock for 5 minutes.


*Tip: Variation with meat: Cut chicken breast fillets into thin strips and leave in the hot stock for 5 minutes.*