Bali Soup with Coconut Milk and Fine Beans

Ingredients

• 200 g Princess bean
• Salad
• 1 clove garlic
• 4 pieces macadamia nuts
• 1 tsp coriander seeds
• 165 ml unsweetened coconut milk
• 1 piece vegetable onion
• 1 tsp Sesame oil
• 600 ml instant vegetable broth
• 6 tbsp lime juice
• 2 tsp yellow curry paste
• 150 g soy sprouts

Instructions

1. 1.

   Rinse, trim and cut beans into pieces. Blanch in salted water for 1-2 minutes. Drain, rinse with cold water and let drain well.

2. 2.

   Peel garlic. Pulse with macadamia nuts and coriander in a food processor until fine. Stir in coconut milk.

3. 3.

   Peel vegetable onion, halve and slice into thin strips. Heat wok, add sesame oil and sauté onions. Pour in nut‑coconut mix and vegetable broth. Add beans, lime juice and curry paste; simmer for 8-10 minutes.

4. 4.

   Rinse soy sprouts and add to soup. Cook for 1 minute. Season with salt and pepper. Serve garnished with lime slices.