Delicious coconut milk soup with ginger, an exotic combination for vegetarian food lovers. Prepare the pasta, cook the coconut milk with ginger, onion, and vegetables, serve hot with lime and fresh cilantro. A feast of flavors.
The coconut milk and ginger soup is a comforting delight during cold seasons.
This recipe combines the smoothness of coconut milk with the spicy touch of ginger, creating an explosion of flavors with each spoonful.
Perfect to share with family and enjoy its exotic and aromatic taste.
Coconut Milk and Ginger Soup
Ingredients
400 grams of Pasta
800 milliliters of Coconut milk
3 Chopped large onions
2 Inches of peeled and grated ginger
400 milliliters of Boiled water
150 grams of Diced pumpkin
Mushrooms
Vegetables
Lemon juice
Cilantro
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, start by cooking the pasta traditionally, drain and set aside.
Step 2 : In another pot, cook the coconut milk with the boiling water, grated ginger, and chopped onions.
Step 3 : Let it cook for 3 minutes, then add the extra vegetables cut into cubes, until they soften.
Step 4 : Add salt to taste.
Step 5 : To serve, place a portion of pasta on the plate and pour the coconut milk soup over it.
Step 6 : Finish the dish by adding a few drops of lime and fresh cilantro if desired.
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