- 2 spring onions
- 2 cm piece of ginger, peeled
- 1/2 mild red Chili
- 1/4 medium red Onion
- 3 tablespoons coconut oil
- 2 cans Diced Tomatoes (400g)
- 4 Kaffir lime leaves
- 1 can coconut milk
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Rapadura Sugar
- 1,5 tablespoon Organic Corn Flour
- 4 slices Sourdough Bread, cut into cubes
8Recipe is created for
Slice the green part of the Spring Onions finely and set aside in a bowl. Roughly chop the white part and put in your Mixing Bowl with the Chili, Ginger and red Onion. Speed 7 for 4 sec.
Add the Coconut Oil and saute for 3 min/100 C/Speed 1.
Add the 2 cans of diced Tomatoes and cook for 7 min/100 C/Speed 1. Then puree for 1 min/Speed 9, increasing speed gradually.
Add Coconut Milk, torn Kaffir Lime Leaves, Sugar, Cayenne Pepper and cook a further 15 min. While the Soup cooks fry your cubed Sourdough bread in a frypan on the stove to make croutons. Set aside with the green, sliced Spring Onions.
Mix the Cornflour with some of the Soup seperate in a cup before adding to the Mixing Bowl. Remove Kaffir Lime leaves and mix for another 20 sec/Speed 4.
Divide between Soup bowls and top with Croutons and sliced green Spring Onions.
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