Simple Way to Prepare Jamie Oliver Coconut Soup with Sugar Snaps and Cabbage

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, coconut soup with sugar snaps and cabbage. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Coconut Soup with Sugar Snaps and Cabbage is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Coconut Soup with Sugar Snaps and Cabbage is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut soup with sugar snaps and cabbage using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Coconut Soup with Sugar Snaps and Cabbage:

1. Take 4 cm ginger
2. Make ready 200 g sugar snaps
3. Make ready 1 Chinese cabbage
4. Make ready 400 ml coconut milk
5. Prepare 1 l vegetable stock
6. Prepare 2 pieces lemongrass
7. Make ready 450 g noodles
8. Prepare 6-8 eggs
9. Make ready 40 ml soy sauce
10. Make ready 1 lime

Instructions to make Coconut Soup with Sugar Snaps and Cabbage:

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! :)

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