Curried Coconut Soup with Eggs
30 minutes
Hard boiled eggs make this vegetarian soup into a full meal. Use top quality curry powder for the best results.
8Marilyn8
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Ingredients
Serves: 4
- 3 tablespoons vegetable oil
- 2 large onions, diced
- 2 cloves garlic, crushed
- 1 bunch fresh coriander, stems chopped and leaves picked
- 1 1/2 tablespoons curry powder
- 4 cups water
- 100ml coconut milk
- 300g carrots, sliced
- 1 small head bok choy, sliced
- salt and pepper, to taste
- 30g desiccated coconut
- 4 hard-boiled eggs, peeled and quartered
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Heat the oil in a large saucepan and fry the onion over low heat for 15 minutes until soft and light brown. Remove half the onion and set aside.
- Add the garlic, coriander stems and curry powder and cook 1 minute.
- Add water and coconut milk and bring to a simmer. Add carrots and cook 5 minutes. Add bok choy and cook 4 more minutes. Season with salt and pepper to taste.
- Meanwhile, toast the coconut in a dry frypan until golden.
- Place 1 quartered egg in each soup bowl. Ladle soup on top and sprinkle with reserved onion, coconut and coriander leaves.
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