Coconut Soup with Sugar Snaps and Cabbage

Name: Coconut Soup with Sugar Snaps and Cabbage
Yield: 4 people
Cuisine: British
Ingredients: 4 cm ginger; 200 g sugar snaps; 1 Chinese cabbage; 400 ml coconut milk; 1 l vegetable stock; 2 pieces lemongrass; 450 g noodles; 6-8 eggs; 40 ml soy sauce; 1 lime

Caitlin @caitlinstruyve

Belgium

My whole family enjoyed this dish! The coconut milk makes the soup creamy, while the lemongrass brings freshness.
Recipe from: HelloFresh

Caitlin @caitlinstruyve

Belgium

My whole family enjoyed this dish! The coconut milk makes the soup creamy, while the lemongrass brings freshness.
Recipe from: HelloFresh

Saved

Ingredients

4 people

4 cmginger
200 gsugar snaps
1Chinese cabbage
400 mlcoconut milk
1 lvegetable stock
2 pieceslemongrass
450 gnoodles
6-8eggs
40 mlsoy sauce
1lime

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Steps

1

Peel and finely chop or grate the ginger. Cut the Chinese cabbage into strips.
2

Heat sunflower oil in a saucepan with a lid and fry the ginger for 2 minutes over medium heat. Then add the Chinese cabbage and sugar snaps and stir fry 3 minutes more.
3

Add the coconut milk, lemongrass and stock to the pan and bring to a boil while stirring. Cover the pan and let the soup simmer for 10 minutes.
4

Meanwhile, bring plenty of water to a boil in a saucepan. Add eggs per person and boil the eggs for 7-9 minutes. Rinse under cold water. Peel the eggs.
5

After 6 minutes, add the noodles.
6

Season with the soy sauce, 1 tsp lime juice per person, pepper and salt.
7

Enjoy! :)