Ingredients for 4 persons
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200 g Mangetout
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150 g Red Bellpepper
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150 g Mushrooms
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1 Red onion
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2 Cloves Garlic
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1 jar Kühne Corn cobbs
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30 g Ginger
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1 sprig Lemon grass
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1 Lemon
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2 TBSP Oil
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1 can Coconut milk
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Vegetable stock
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12 Prawns
Preparation
Kitchen utensils
Chopping board, knife, kitchen towel, sieve, grater, hob, pot
Halve the mangetout diagonally. Remove seeds and white membranes from the pepper, then slice into thin strips. Clean the mushrooms with a kitchen towel and cut into fine slices. Peel and halve the onion, then slice thinly lengthways. Peel and finely dice the garlic. Drain the Kühne baby corn and halve it lengthways. Peel the ginger and cut into fine strips. Lightly crush the lemongrass with the back of a knife. Finely grate half of the lemon zest. Halve the lemon and squeeze out the juice.
Sauté the onion and garlic with the ginger in oil for 5 minutes until translucent. Add the mangetout and pepper and cook for another 5 minutes. Add the lemongrass, pour in the stock and coconut milk, and bring everything to the boil once.
Add the baby corn, mushrooms and prawns, then let them simmer gently in the hot broth for 5 minutes.
Recipe advice
Variation with meat: Slice chicken breast fillet into thin strips and let it cook gently in the broth for 5 minutes instead of prawns.
Nutritions
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Calorific value
ca. 372 kcal (1565 kJ) -
Protein
15 g -
Fat
27 g -
Carbohydrates
12 g