Coconut Soup with Cod and a Basil Lime Foam
25—30 Min
Who says soup can't be refreshing? In this recipe, mild coconut milk, tender cod and our Turmeric with Chili, Cardamom & More seasoning mix combine with a citrus basil and lime foam to create a refreshing dish. Who said soup had to be boring! This is one you definitely have to try — you'll love it!
Ingredients 4 Portions
- 2 pieceOnions
- 3 pieceGarlic cloves
- 500 gCarrots
- 250 gPotatoes
- 700 mlWater
- 1 pieceLime
- 400 mlCoconut milk
- 300 gCod (fresh or frozen)
- 1 pkg.Turmeric with Chili, Cardamom & More
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
For the basil lime foam
- 100 mlCoconut milk
- 20 gBasil, fresh
- Lime zest (from the lime used in the soup)
- 1 pinchSea Salt, Coarse
Preparation
- 1
Peel and finely chop the onion and garlic. Peel and roughly dice the carrots and potatoes. Defrost the cod if required.
- 2
Fry the onion and garlic in a pan with 2 tbsp. of olive oil. Add the carrots and potatoes. Add the Turmeric seasoning mix to the pan and fry for a few seconds. Use water and the lime juice to immediately deglaze the pan. Allow to simmer for around 10 to 15 minutes.
- 3
When the vegetables are soft, blend with a hand blender, add 400 ml of the coconut milk and allow to boil away until the soup achieves the desired consistency. Season to taste with 2 tbsp. of soy sauce.
- 4
Rinse the cod and pat dry. Fry in a pan with a little olive oil for around 2–3 minutes each side until golden brown.
- 5
To make the basil lime foam: Blend 100 ml of coconut milk with the basil leaves (keep one back to garnish), lime zest and a little salt with a hand blender until foamy in texture.
- 6
Pour the soup into bowls, garnish with the cod, lime foam and basil leaves and serve. Season with salt and pepper to taste.