CookEat Recipe
Mushroom and Mango Soup
Mushrooms and cabbage simmer in a coconut milk broth infused with lemongrass. Mango is warmed through near the end.
Method
Steps
Step 1
Slice mushrooms, shred cabbage and chop onion. Peel and stone mango and dice its flesh. Trim and bruise 30 g fresh lemongrass and tie in a muslin bag.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion, mushrooms and cabbage for 8 minutes. Add coconut milk, 900 ml water and lemongrass bag; simmer gently for 15 minutes until cabbage is tender.
Step 3
Remove and discard the lemongrass bag. Add mango and warm gently for 2 minutes. Serve the soup without the fibrous stalks.
Cooked it? Rate it.
Cooked 3 times