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Vegetables in Coconut Milk Soup

This is my second menu for Sunday evening. I just cooked it based on what my mom used to cooked. But, I didn’t fry the ingredients. Everything just boiled.

Ingredients:

  1. Bean sprouts.
  2. Snow peas.
  3. Carrots.
  4. Chilies.
  5. Garlic.
  6. Onion.
  7. Tomato.
  8. Pepper.
  9. Ginger.
  10. Salt.
  11. Coconut milk.

How to cook:

  1. Slice the onion, garlic, chilies, tomato and carrots.
  2. Boiled all in 1 liter water and add salt and pepper with 1 cm peeled-fresh ginger.
  3. Then add coconut milk but not too much. For me, I don’t want it to be too milky either. 😀 Keep it lite!
  4. Cook with low heat for 10 minutes and then add the snow peas and bean sprouts. Never over-cook fresh vegetables! 😀
  5. Vegetable in coconut milk is ready to served.
  6. Suggested to served while it’s still warm. Especially in Autumn or Winter weather.

Feel free to try my recipe! 🙂 Have fun in the kitchen!

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2 Kommentare zu „Vegetables in Coconut Milk Soup

    1. It is. You could eat it also with warm rice. Oh! I forgot to put tofu in it. But, if you put tofu, don’t cook it, otherwise the tofu will be hard. The best is to put tofu before you turn off the heat and stir it slowly so it won’t crushed. Try it! 😀

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