Ingredients
- 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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