Shamrock and leek soup with coconut milk
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ingredients
1 pk leek 200 g sliced mushrooms 1 pk small red onion 3 cloves garlic 1/3 tsp ground coriander ground black pepper salt 150 ml water 200 ml coconut milk thyme ground chili pepper to taste oil
step
1. Heat the oil in a saucepan. Add the chopped leeks, finely chopped onion and garlic and sauté until soft over medium heat. 2. Then add the ground coriander, ground black pepper and thyme and stir.Immediately add the mushrooms and a little salt. Simmer the mushrooms on a low heat (about 5 minutes) to let the water out. 3. Then pour the water and coconut milk over them and bring the soup to a boil. 4. Reduce the heat and simmer the soup for 2 minutes. 5. Then add the chopped coriander sprigs and stir. 6. Finally, we can add the ground chili pepper, let it go through the boil and remove from the heat. 7. If it seems thin, we can thicken it with salt and flour.
