Coconut soup

Description

Hearty and aromatic soup. This soup can be stored in the refrigerator for up to three days. It will become much thicker, so when reheating, you can add a little broth or water. Coconut soup is often served with shrimp sautéed in garlic butter or chicken cut into small pieces. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Melt the butter in a heavy-bottomed skillet or saucepan. Add salt and black pepper.

2. 2

   Step 2

   Chop the onion into small cubes and cut the carrots into small pieces. Sauté the vegetables in butter for 8–10 minutes until the carrots are tender.

3. 3

   Step 3

   Add coconut milk, broth, and chili to the saucepan.

4. 4

   Step 4

   Bring the soup to a boil, reduce the heat to medium, and simmer for 40–45 minutes until the vegetables are very soft and the liquid has thickened.

5. 5

   Step 5

   When the soup has cooled slightly, use an immersion blender to puree the vegetables until smooth.

6. 6

   Step 6

   Serve the soup, garnished with coriander leaves and drizzled with spicy Thai sauce.