Cold curry cucumber soup

Name: cold curry cucumber soup
Cook time: 10 min
Total time: 70 min
Yield: 4
Cuisine: Asian
Ingredients: 1 cucumber; 15 g fresh coriander; 2 cm fresh ginger; 200 g frozen spinach thawed; 2,5 el Thai green curry; 330 g coconut cream; 4 el fish sauce; 250 ml cold water; 3 el lime juice; 125 g bean sprouts

Cold soup of cucumber, coriander, leaf spinach, with Thai green curry powder, fresh ginger, coconut cream, fish sauce, lime juice and bean sprouts.

Ingredients

Directions

Peel the cucumber and cut into pieces. Pick the leaves from the coriander. Peel the ginger.
Put the stalks of the coriander with half of the coriander leaves in the bowl of the blender.
Add the cucumber, spinach, curry powder, ginger, coconut cream, fish sauce and water and puree until smooth.
Season to taste with the lime juice and let the soup in the fridge in about 1 hour through and cold.
Pour the soup into 4 bowls and divide the bean sprouts and the remaining coriander leaves.