Young Coconut, Baby Corn and Shiitake Mushroom Soup

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Swiss Phil 159

"This easy and simple soup relies on the refreshing taste of a young coconut and it's juices. Nowadays the flesh and juices of young coconuts can be found more and more often, and this is one food that freezes well, the tastes being mostly unimpaired!"

Ingredients

4 servings
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Directions

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  • Prep

  • Cook

  1. In a pan, bring the stock to a boil.
  2. Season with the salt, sugar and soy sauce. Mix well.
  3. Add the baby corns, the mushrooms and the spring onions. Simmer well for about 1 minute or so, until cooked.
  4. Add the coconut flesh and juice and as soon as it starts to simmer again, remove from the heat.
  5. Serve in individual bowls, and sprinkle with pepper and coriander leaves.
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