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.
