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.

    2 people made this

    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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Add the garlic, coriander stems and curry powder and cook 1 minute.
    3. 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.
    4. Meanwhile, toast the coconut in a dry frypan until golden.
    5. 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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