Healthy oriental soup made with french beans and bean sprouts with flavour of coconut milk
Balinese Vegetable Soup
Ingredients
• | French beans,1/2 inch pieces | 225 grams |
| • | Garlic | 1 clove |
| • | Fresh red chillies,chopped | 2 |
| • | Almonds | 4 |
| • | Coriander powder | 1/2 tablespoon |
| • | Oil | 2 tablespoons |
| • | Onion ,sliced | 1 medium |
| • | Salt | to taste |
| • | Lemon juice | 2 tablespoons |
| • | Coconut milk | 2 cups |
| • | Bean sprouts | 1 1/3 cups |
| • | Bay leaf | 2 |
Method
Grind garlic, one fresh red chilli, almonds and coriander powder to a paste. Heat oil in a wok. Add onion and sauté for one minute. Add French beans and sauté for one more minute. Add the ground paste and half a cup of water. Add salt and cook for a couple of minutes. Make a few thin slices of one lemon and add. Squeeze the rest of the lemon into the cooking mixture. Lower the heat and add coconut milk. Cook till the mixture just comes to a boil. Put the bean sprouts in soup bowls and pour the hot soup over. Slice the remaining fresh red chilli into diagonal slices and sprinkle over the soup. Serve piping hot.
Grind garlic, one fresh red chilli, almonds and coriander powder to a paste. Heat oil in a wok. Add onion and sauté for one minute. Add French beans and sauté for one more minute. Add the ground paste and half a cup of water. Add salt and cook for a couple of minutes. Make a few thin slices of one lemon and add. Squeeze the rest of the lemon into the cooking mixture. Lower the heat and add coconut milk. Cook till the mixture just comes to a boil. Put the bean sprouts in soup bowls and pour the hot soup over. Slice the remaining fresh red chilli into diagonal slices and sprinkle over the soup. Serve piping hot.
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