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  • Coconut soup

Recept time 35 min.
Recept time 5 à 6
Recept time Saucepan
Recept time Wok
Blender Blender

Surprise your guests with an exotic and delicious tasting soup. This soup is very nourishing and is therefore really great as a lunch.


  • 1 EAT ME coconut - 250g grated coconut
  • 2 EAT ME rawit chilli
  • 1 EAT ME lemongrass
  • 20 g EAT ME ginger
  • 100 g leek
  • 100 g carrots
  • 100 g bean sprouts
  • 1 clove garlic
  • 1 onion
  • 200 g chicken breast
  • 100 g peeled prawns
  • 50 g of tomato paste
  • 3 tbsp. olive oil
  • 1 L of water
  • ½ L coconut milk
  • 1 chicken stock cube
  • 1 tbsp. brown sugar
  • 2 tbsp. sweet soy sauce

Let's get to work

  1. Bring water with the chicken to a boil and simmer for 15 minutes. Remove the chicken but keep the water.
  2. Open the coconut by drilling holes in two of the three eyes at the bottom of the fruit. Pour the coconut water in a bowl. Now hit it with a hammer all over until it cracks open. Cut the flesh of the coconut from the shell and grate it.
  3. Chop the onion, the ginger and garlic finely. Halve the rawit chillies and chop very fine. Rinse the lemongrass and cut into three pieces.
  4. Heat oil in a soup pan. Fry the onion, garlic, rawit chilli, ginger, lemongrass and coconut for 3 minutes. Add the tomato paste and fry for another 2 minutes.
  5. Deglaze, using the water you used to boil the chicken and bring to a boil. Add the coconut milk and turn the heat down.
  6. Cut the carrots into thin strips, the leek in half rings and rinse in cold water.
  7. Remove the lemongrass and puree the soup in a blender until it is smooth.
  8. Cut the chicken into thin strips and add them, with the prawns, to the soup.
  9. Stir-fry the carrot, leeks and bean sprouts 3 minutes in a little olive oil. Add the vegetables to the soup.
  10. Bring the soup to taste with a stock cube, soy sauce and brown sugar.

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