Green bean and coconut cream soup

Prepare soup close to serving time. This recipe is not suitable to freeze or microwave.

1 medium carrot

30 g butter

2 teaspoons chopped fresh lemon grass

2 cloves garlic, crushed

1 teaspoon grated fresh ginger

1 teaspoon ground turmeric

2 teaspoons ground coriander

2 fresh green chillies, chopped

2 green shallots, chopped

½ cup chopped green beans

2 X 400 ml cans coconut cream

½ large vegetable stock cube, crumbled

2 cups bean sprouts

2 tablespoons chopped fresh coriander

Cut carrot into fine strips. Melt butter in large saucepan, add lemon grass, garlic and ginger, stir over medium heat for 1 minute. Add turmeric and ground coriander, stir over heat further 1 minute. Add carrots, chillies, shallots, beans, coconut cream and stock cube, mix well. Bring to boil, reduce heat, simmer, uncovered for 5 minutes. Stir in beans sprouts and fresh coriander. Serves 4.