The post Nordic One-pot Chickpea Coconut Zucchini Curry appeared first on Nordic Food & Living.
]]>
This is another great and easy to make recipe in the series of 'me trying to eat more healthy and with less meat'.
This Nordic inspired recipe for one-pot chickpea coconut zucchini curry is for sure one on my top-5 list of healthy vegetarian recipes - it is simple to make, very tasteful and it only takes about 45 minutes to cook.
So this recipe is absolutely really great if you are trying to live a healthier lifestyle but also if you are a busy person with little time to cook.
See also: my favorite vegetarian recipes
What I really like about this dish, besides that it is super tasteful and delicious is that it is super easy to make. It is basically just adding all the prepared ingredients in a large saucepan and simmering it for 30 minutes. When thinking about it - have I told you how much I love food that cooks it by itself? I love healthy fast food!
When you are done you have the most wonderful curry with chickpeas, zucchini and red lentils all served in a creamy tomato-coconut sauce. Dive in, and check the recipe below and see how easy it is to make.
Vegetarian Nordic One-pot Chickpea Coconut Zucchini Curry
Ingredients
- 2 red onions (diced)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- 1 1/2 tsp cayenne pepper
- 2 large carrots
- 1 zucchini
- 1 can chickpeas (cooked and drained)
- 1 can coconut milk
- 1 can crushed tomatoes
- 1.5 dl red lentils
- 2.5 dl vegetable stock
- cilantro (optional topping)
- spring onions (optional topping)
Instructions
- In a large pan, fry the diced onions and minced garlic together with the spices. Fry for a couple of minutes.
- Add drained and cooked chickpeas, coconut milk, crushed tomatoes, vegetable stock and red lentils. Let the curry simmer for about 20 minutes or until the lentils are almost cooked.
- Peel and julienne the carrots. Cut the zucchini into smaller pieces. Add to the frying pan and cook for another 10 minutes.
- Add salt and pepper to taste.
Notes
The post Nordic One-pot Chickpea Coconut Zucchini Curry appeared first on Nordic Food & Living.
]]>The post Nordic Noodle Tomato Soup appeared first on Nordic Food & Living.
]]>
I do not want to spend your time explaining how easy-to-make and delicious this Nordic noodle tomato soup dish is.
This dish is just awesome - simple as that!
In the card below you can see the recipe and the pictures speak for themselves. The different vegetables, the egg and spices makes this Nordic dish very tasteful, full of vitamins and very filling. But, the best thing is probably that it only takes 25 minutes to make it - perfect if you are living and busy everyday life like most people.
Noodle Tomato Soup
Ingredients
- 2 tbsp vegetable oil
- 1 clove garlic (minced)
- 2 scallion finely chopped (separate green and white part)
- 3 small tomatoes
- 5 1/2 dl chicken or mushroom stock
- 1 tsp soy sauce
- pepper (to taste)
- salt (to taste)
- 1 egg (beaten)
- noodles
Instructions
- Rinse and clean the scallion. Finely chop the scallion and keep the white and green portion separate.
- Rinse the tomatoes and cut them into bite-sized pieces.
- In a large sauce or wok pan; heat up two tablespoons of vegetable oil. Add the minced garlic and the white scallions. Fry for about one minute.
- Add the tomatoes and stir-fry for about five minutes or until the tomatoes are very soft and the oil starts to get a red color.
- Add the chicken/mushroom stock, soy sauce, pepper and salt to taste. Turn down the heat a little bit and let the sauce simmer for about 10 minutes.
- Finally turn up the heat a bit and slowly stir in the beaten egg.
- Prepare some noodles. In a small soup plate add some noodles and pour over some of the tomato soup. Top with the chopped scallion greens. You can also add other topping like chopped shallots, cilantro or similar.
The post Nordic Noodle Tomato Soup appeared first on Nordic Food & Living.
]]>The post Nordic Fresh Pasta with Salmon And Spinach appeared first on Nordic Food & Living.
]]>
This recipe for Pasta with Salmon and Spinach is one of my favorite pasta dishes. The taste is just wonderful and the time it takes to make this dish is only about 30 minutes. Therefore, it is absolutely a dish I will recommend to you if you are looking for a quick and delicious dinner.
Try also: How to make a Danish Hotdog
Another reason why I like this dish a lot is because it has the salmon fish which contains the good fat and oils, and it has the healthy spinach which is packed with good nutrition and vitamins. It is therefore a quick and also healthy dinner - which I think is just great.
The instructions for this recipe is quite simple. You start by frying the salmon and then break the meat into smaller pieces. Then you fry the cleaned and sliced mushrooms, the frozen peas and the fresh spinach leaves. Prepare the pasta in boiling water. Finally, mix all ingredients on the frying pan together with some half-and-half cream.
Serve the pasta together with a glass of cold white wine and then you are all set.
Nordic Pasta with Salmon and Spinach
Ingredients
- 250 g fresh pasta
- 200 g fresh spinach leaves
- 200 g mushrooms (champignons)
- 450 g salmon filet
- 100 g frozen peas
- 2.5 dl half-and-half cream (12%)
- Salt and pepper
Instructions
- Rinse and clean the mushrooms and slice them.
- Thoroughly clean the spinach and let it dry a little bit.
- On a frying pan; fry the salmon at medium heat. Add salt and pepper to taste.
- When the salmon is done; use a fork to break the meat into smaller pieces.
- Prepare the fresh pasta according to the instructions on the box.
- On the frying pan at medium heat; fry the mushrooms. Then add the frozen peas and a little later add the spinach leaves. Continue frying for some extra 3-5 minutes.
- Then add the half-and-half cream and the prepared pasta to the frying pan.
- Finally, add the salmon pieces and gently mix everything together. Add salt and pepper to taste.
The post Nordic Fresh Pasta with Salmon And Spinach appeared first on Nordic Food & Living.
]]>The post Danish Rice Pudding (Risengrød) appeared first on Nordic Food & Living.
]]>
This recipe for Danish rice pudding is a very traditional and famous dish in Denmark. In Denmark we call this dish Risengrød which directly translated simply means Rice pudding. Risengrød is mostly served in the month of December and especially in the time around the Christmas days. In many families a large batch of rice pudding is made the 23rd of December where some of it is eaten for dinner and the rest is saved for the 24th. On the day of Christmas eve the rice pudding is mixed with vanilla, whipped cream and almonds and it's served as the famous and very delicious Christmas dessert Risalamande.
See also: Christmas Recipe for traditional Danish Butter Cookies
There are slightly different ways of making this rice pudding, however, this is the recipe my mother always used when I was a kid and it's the one we use today. Risengroed is very easy to make, you only need four different ingredients, rice, milk, water and some salt - all the ingredients are pouring into a large sauce pan and boiled for about 35 minutes. However, you do have to remember to stir in the pudding once in a while so that the rice don't burn to the bottom of the sauce pan. Personally we prefer to eat the rice pudding with cinnamon sugar and a tablespoon of butter as topping. Cinnamon sugar is simply just sugar and cinnamon mixed in the ratio of 4:1.
If you are making this rice pudding for the Danish dessert Risalamande we suggest that you add the vanilla from 1-2 vanilla beans and the empty bean to the rice pudding while boiling it. Also leave out the salt.
Danish Rice Pudding (Risengrød)
Ingredients
- 2.25 dl short-grained white rice pudding rice
- 1 dl water
- 1 liter milk
- 1 tsp salt
Cinnamon-Sugar
- 4 tbsp sugar
- 1 tbsp cinnamon
Instructions
- Pour the water and the rice in a large sauce pan. Add salt, heat it up and let it boil for about 2 minutes.
- Pour the milk into the sauce pan and let it boil while stirring.
- Let the rice pudding boil lightly/simmer for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice does not burn to the bottom of the sauce pan.
- Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
Notes
The post Danish Rice Pudding (Risengrød) appeared first on Nordic Food & Living.
]]>The post Danish Roast Pork with Crackling (Flæskesteg) appeared first on Nordic Food & Living.
]]>
This is the recipe for a traditional Danish roasted pork with a crisp rind. In Denmark this roast is called a Flæskesteg which translated simply means a pork roast and it is typically served during Christmas. However, many people also have it for dinner all year around. In many countries, a pork roast is normally prepared without the rind. In this Danish version the rind is always left on and then it is cooked into crisp and salty cracklings. In Denmark, you can get this piece of meat in every grocery stores. Outside Denmark, you properly need to contact you local butcher to get a cut where the rind is left on the meat.
See also: How to make Danish Sugar Browned Potatoes for Christmas
In the following we have collected three important tips how to get a very delicious Flæsesteg.
Tip 1; When preparing this pork roast you need to cut deep grooves in the rind about 5mm (1/5 inch) apart. In this step it is important that the grooves are deep but do not goes all the way down to the actual meat.
Tip 2; It is also important the you add plenty of salt on the rind and down in-between the grooves. If you do not add enough salt you risk that the rind do not get nice and crisp.
See also: The TOP 4 BEST Nordic Christmas recipes
Tip 3; finally, is important that the roast is lying in a horizontal position when cooking it in the oven. This makes sure that the rind is cooking evenly, so you do not risk that one end is burned and the other is under cooked.
If you are looking for other traditional Danish recipes you can take a look at our Danish archive section.
Danish Roast Pork with Crackling
Ingredients
- 1 kg Boneless pork roast with rind
- coarse salt
- 5 dried bay leaves (can be omitted)
Instructions
- Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actually meat.
- Rub the entire roast thoroughly with coarse salt. Especially, make sure that you get lots of salt in the grooves.
- Place 3-6 dried bay leaves in the grooves - this can be omitted if you do not have any.
- Place the roast on a rack with a roasting pan underneath. In the roasting pan; add 1/2 liter (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven color or get burned.
- Preheat the oven to 225 C (440 F) and cook the roast for 15 minutes.
- Turn down the heat to 200 C (400 F) and continue cooking.
- When the core temperature is 57 C (135 F) turn on the grill function in the oven. This make sure that the rind gets nice and crisp. Keep an eye on the roast so that you don't burn it.
- The roast is done when the core temperature is 65 C (150 F). It takes about 1.5 hours to reach this temperature. If the water evaporates during the cooking, you should add some extra.
- When the roast is done; take it out of the oven. Let it rest for about 15 minutes or eat it right away. Cut the roast in slices at each groove.
- If you want to make a nice gravy; drain the vegetables form the water and pour it in a sauce pan. Add some heavy cream and some brown gravy coloring. Add salt to taste.
The post Danish Roast Pork with Crackling (Flæskesteg) appeared first on Nordic Food & Living.
]]>The post How to make a Danish Hotdog appeared first on Nordic Food & Living.
]]>
On this page, I would like to show you how to make a traditional Danish Hotdog. You might ask yourself, what is a Danish hotdog and how is it different from the original American hotdog? This is the question I would like to answer here. I promise, this recipe for Danish hotdogs is fantastic and absolutely worth knowing. Read more to learn how to make a Danish hotdog.
Original hotdog
The original hotdog is from the United States but have over the years been spread across the entire world. Today, it is possible to purchase hotdogs all around the world. However, as the original hotdog has moved around the world its original recipe has been adapted to the locals preferences.
Read also: Healthy chocolate cake without sugar and flour
This is exactly what has happened to the Danish hotdog. When it first arrived to Denmark, it was like the American hotdog. However, over the years the original hotdog was transformed into the Danish hotdog as it is today. The original hotdog is a cooked sausage in a bun and topped with mustard - very simple to make but also very delicious.
The recipe for Danish hotdog does require a little more ingredients but is still quite easy to make. In the section below, I will answer the question, what is a Danish hotdog?
How to make a Danish Hotdog
So now the good question is - how to make a Danish hotdog? How is the Danish hotdog different from the original hotdog? The short answer to these questions are the toppings. As mentioned in the section above, the original American hotdog is typically made from three ingredients, hotdog bread, cooked sausage and mustard.
Also read: Recipe for easy Nordic Rye Bread
The recipe for Danish hotdog contains the same three ingredients but traditionally also a few extra. Besides mustard, we also like to add toppings like ketchup, French fried onions or raw finely chopped onions, slices of pickled cucumber and Danish remoulade. As said before, the Danish hotdog is all about the topping.
I am not sure how familiar some of these traditional toppings are to people outside Denmark - so let me try to shortly explain some of them.
Slices of pickled cucumber
Slices of pickled cucumber is a must when making a Danish hotdog. I guess this ingredient is quite clear to everybody. However, I will still make a short comment about this ingredient. Pickled cucumber is known around the world and are typically made from whole, semi-thick and short cucumbers.
The traditional Danish pickled cucumber is called Agurksalat and is made by slicing up a long cucumber into very thin slices. If you want to make the traditional Danish pickled cucumber, then I have a great recipe here on my food blog. You can find it by using the search field on the front page or clicking the link.
If you want to save a little time you can simply just use the whole pickled cucumber which you cut in thin slices.
French fried onions
A very traditional topping for a Danish hotdog is French fried onions. French fried onions are thin slices of onion, which have been deep-fried into small and super crisp pieces. In Denmark, you can purchase these fried onions in every supermarkets.
I am not sure how normal French fried onions are in the rest of the world. However, you can easily make a batch your own by frying small pieces of thinly sliced onions. A Danish hotdog is traditionally served with either French fried onions or finely chopped raw onions.
Danish remoulade
This final topping I would like to talk about is the Danish remoulade. I almost sure that you have never heard about Danish remoulade, if you are not a Dane or are not related to Denmark somehow. Remoulade is traditional Danish condiment and is almost only found in Denmark.
Read also: The best recipe for Danish Remoulade
Remoulade is mainly made from cabbage, pickled cucumber and mayonnaise. You can choose to serve your Danish hotdog with Remoulade or just decide to go for mustard and ketchup. If you are interested to make homemade Danish remoulade, then I have a simple recipe here on my blog.
Homemade hotdog bread
If you are interested in making some super delicious and homemade hotdog bread then I have a great recipe here on my blog. Follow the link or use the search field on the front page.
Hotdogs at Copenhagen Airport
In fact, we believe that the Danish hotdog is so good that one of the absolutely first pieces of food that you can buy, when you arrive in Denmark, is the Danish hotdog. When you arrive at Copenhagen Airport you will be able to purchase traditional Danish hotdogs from the Danish 'Pølsevogn' which directly translated means 'sausage wagon'.
This Pølsevogn or Sausage Wagon is located as one of the only food stands just next the baggage reclaim belts at the airport. Therefore, it is safe to say that a Danish hotdog is literally some of the first Danish food you can try when visiting Denmark.
When you are at the Pølsevogn make sure to grab a Cocio chocolate milk, which is traditionally served together with Danish hotdogs.
Recipe for Danish Hotdog
I this final section, I would like to shortly explain how to assemble the traditional Danish hotdog. You start by heating up the hotdog bread and then cut a deep groove where the sausage is going to be. In the groove, you place a pan cooked sausage.
Then you add ketchup, mustard and maybe some Danish remoulade.
Then add some finely chopped onions and maybe some French fried onions. Finish your Danish hotdog by adding thin slices of pickled cucumber.
Serve right away traditional with chocolate milk.
Danish hotdogs
Ingredients
- 4 hotdog bread
- 4 pan fried sausages
- 1 onion, finely chopped
- French fried onions, optional
- pickled cucumber, thinly slices
- Ketchup
- Mustard
- Danish remoulade (optional)
Instructions
- Heat up the hotdog bread and fry the sausages
- Cut a deep groove in the hotdog bread and place a sausage in groove.
- Add ketchup, mustard and some Danish Remoulade, as you prefer.
- Add finely chopped onions or some French fried onions.
- Finally, add thin slices of pickled cucumber.
The post How to make a Danish Hotdog appeared first on Nordic Food & Living.
]]>The post Nordic One-pot Creamy Broccoli Spinach appeared first on Nordic Food & Living.
]]>
If you are looking for a Nordic dish which is both super delicious and healthy then you are landed on the right page. This Nordic Green Healthy Pot is packed with vitamins, dietary fibers and fantastic taste. And the best of all, it only takes 25 minutes to make.
With this dish there is no excuse for not bringing some healthy food into your life. See below and learn how easy it is to make this fantastic Nordic dish.
Nordic One-pot Creamy Broccoli Spinach
Ingredients
- 1 large onion (finely diced)
- 2 clove garlic
- 1 tbsp thyme
- 450 g broccoli (smaller pieces)
- 1 green zucchini (in slices)
- 75 g fresh spinach leaves
- 1/4 pointed cabbage (finely slices)
- 250 g sugar snaps
- 2,5 dl half-and-half cream (18%)
- 1/2 l vegetable stock
- salt and peber (add to taste)
Instructions
- In a large frying pan, fry the finely diced onions, minced garlic, and thyme
- Slice the zucchini and cut the broccoli into smaller pieces. Add to the pan and fry it all for 4 minutes
- Add the rest of the ingredients and let it all simmer under low heat for amount 10 minutes
- Serve with freshly cooked brown rice and slices of lime
The post Nordic One-pot Creamy Broccoli Spinach appeared first on Nordic Food & Living.
]]>The post Perfectly Roasted Duck appeared first on Nordic Food & Living.
]]>
How to make a Danish Roasted Christmas Duck
This recipe for the perfectly roasted duck is super delicious and it's relatively easy to make. In Denmark we eat roasted duck all year around, however, it's a very traditional dish for Christmas where it's served for dinner at Christmas eve. A traditional Danish dinner at Christmas eve consist of roasted duck or pork, served with boiled potatoes, Danish sugar browned potatoes, Danish red cabbage, gravy and for dessert the very popular Danish Risalamande which is a kind of rice pudding with whipped cream and almonds.
The Secret Ingredient for Danish Christmas Duck
This recipe for roasted Christmas duck is the one my mother has always used and still uses today. The secret in this recipe is the stuffing which gives a super delicious taste and it helps to keep the duck nice and juicy. The stuffing is made from lightly fried apples, onion, prunes, thyme twigs, salt and pepper. Another important thing to remember, when you want to cook the perfect duck, is to pick a duck which weights at least 3 kg (7 lb). The smaller ducks have only been living for about 6 weeks before they are slaughtered which means that they haven't had the time to grow much meat. A 3 kg (7 lb) duck, which is perfect for about 4 people, has been living for about 8-14 weeks before it's slaughtered.
Cooking Time for Danish Duck
We normally calculate 35 minutes of cooking time per 500 g (30 min. per pound) at 150 C (300 F). This time frame is only for guidance, another way of checking if the duck is done is to check the legs of the duck, they should be loose and able to be pull off. When cooking the duck try avoid using the ovens function where the air is circulated, this will dry out the duck. When the duck is done cut it out using a knife. If you are using a meat shear you risk to hit a bone and get bone pieces in the meat.
If you are looking for other traditional Danish Christmas recipes you can find some at our Christmas archive.
Danish Roasted Christmas Duck
Ingredients
- 1 duck (minimum 3 kg/7 lb)
- 2 apples
- 1 onion
- 15 prunes
- thyme twigs (or dryed)
- salt and pepper
- 1 liter water (1/4 gal)
Instructions
- Remove the giblets and clean the in- and outside of the duck thoroughly. Put the giblets in a large oven tray.
- Cut off some of the fat/skin at the neck and end of the duck. Put the fat/skin in a large frying pan together with two diced apples, onions and prunes. Add salt, pepper and some dried thyme or a couple of fresh thyme twigs to the pan. Fry it all for a couple of minutes at medium heat.
- Rub the duck thoroughly with kosher salt, both inside and outside.
- Use a spoon to stuff the duck with the fried apples, onion and prunes but leave out the fat/skin. Close the end/opening of the duck using food metal needles or thread so that the stuffing don't fall out.
- Cut off the tip of the wings - they only tend to get burned anyway.
- In the oven tray with the giblets, put the tip of the wings and pour over 1 liter (1/4 gal) of water. This water can later be used to make gravy.
- Place the duck on an oven grid with the back upwards. Place the grid, with the duck, at the middle position in the oven and place the oven tray, with the giblets, underneath so that the fat from the duck can drip down into the tray.
- Cook the duck at 150 C (300 F) for about 35 minutes per half kg (30 min. per pound) - therefore, a 3 kg/7 lb duck should cook for about 3.5 hours. Cook the duck without using circulating air this will dry out the duck. When half the time is up turn over the duck so that the breast is upwards. Sprinkle the breast with plenty of salt. It's the salt that makes the skin crisp.
- Cook the duck until it's done. A good indication that the duck is done is when the legs are loose and can be pulled of easily.
- If you want the skin of the duck more crisp use the grill function in the oven - just remember to keep an eye on the duck, so that you don't burn the skin.
The post Perfectly Roasted Duck appeared first on Nordic Food & Living.
]]>The post Pan-Fried Flounder with Avocado and Danish Rye Bread appeared first on Nordic Food & Living.
]]>
Today, I am sharing my top-1 favorite lunch dish. It is a pan fried fresh flounder fish, served on a slice of toasted Danish rye bread with thin slices of Avocado. The great things, and what I really like about this dish, are that this recipe is fantastic simple, easy to make, it is healthy and it has a wonderful taste.
The Cardboard Fish
For this recipe, I always uses fresh fish, which I am breading and frying myself. I know that many supermarkets and grocery stores have frozen and breaded fish ready to be purchased. This is was I call 'cardboard' fish because it has the consistency and the taste like cardboard, if you ask me.
It is so easy to purchase fresh fish fillets and bread them in whole-wheat flour - this is how I always does it. I simply just rinse the fish under the cold water and then flip them in a mixture of whole-wheat flour, salt and pepper. I personally do not think it is needed to use a beaten egg before the flour. Water and whole wheat flour is enough - it is many times better than the processed fish from the supermarkets and the extra time needed to make a homemade version us almost not existing.
If you do not have whole-wheat flour, regular all-purpose flour could also work. The whole-wheat flour just gives the fish a little extra crispness.
Danish Rye Bread
In Denmark, it is possible to purchase both cheap and also really good rye bread in every supermarket in the country. However, I know how hard it can be to find rye bread outside the Nordic countries. Therefore, I have made several recipes for homemade rye bread which you can find here on my blog. You can click the links below or use the search field on the front page.
I have an original recipe for Danish rye bread which is based on a sour dough. This recipe requires that you have good time but it is also the one where you get the most original rye bread taste. I also have a simple and quicker rye bread recipe, which you can start with before moving on to the more advanced one. Even though, the simple recipe is fast to make it is still really good. The simple recipe is actually the one I uses most of the times, just be because it is fast.
Healthy Lifestyle with Fish
In Denmark, we have an official recommendation from the government that we should eat fish two times a week. The reason why fish is so important to incorporate in your weekly meal plan is that fish is packed with healthy and good oils. These oils are known to contribute to a healthy and long lifestyle. I think it can be hard to meet that goal. However, this lunch dish really helps me getting closer.
I hope that you enjoy this recipe as much as I do.
Pan Fried Flounder fillet with Avocado and Danish Rye Bread
Ingredients
- 3-4 flounder fillet (Always fresh)
- 2-3 dl whole wheat flour (1 cup)
- Salt and pepper, to taste
- 1 Avocado
- 2 slices of Rye Bread
Instructions
- In a deep plate, add the whole-wheat flour and mix it with some salt and pepper.
- Gently rinse the flounder fillet under cold water. Let the water drip away from fillet before transferring them, one-by-one, to the flour mixture.
- Cover the fillet in the flour on each side.
- On a frying pan, heat up some oil or butter and fry the fish for about 5 minutes while flipping them over from time-to-time.
- Serve the fish on a toasted slice of rye bread with thin slices of Avocado.
Notes
The post Pan-Fried Flounder with Avocado and Danish Rye Bread appeared first on Nordic Food & Living.
]]>The post Spicy Tomato Lime Coconut Soup appeared first on Nordic Food & Living.
]]>
As I have mentioned several times here on my blog, I love food which is both delicious and at the same time very easy to prepare. It is great to work in the kitchen for several hours and create fantastic gourmet meals. However, the fact is that most of the time you spend in the kitchen is to prepare everyday breakfast, lunch and dinner. That is way I am always on the lookout for recipes for great and fast food. This spicy tomato lime coconut soup is one of these great recipes if you ask me.
This spicy tomato soup is super easy to prepare and it has a wonderful taste. I personally think that the combination between the spicy chili goes perfectly together with the fresh tomatoes and lime. A finally the coconut milk gives the soup a wonderful creamy consistency.
Besides being very tasteful, this dish is also super easy to make. From start to finish, it takes about 20-25 minutes to make this soup. Of course, the first couple of times it might take a little extra time but once you got feeling it is a very time-optimized dish, which is perfect as a midweek dish or maybe as a starter for a weekend meal.
Serve it with a couple of fresh lime wedges, some roasted pumpkin seeds and some finely chopped red chili.
Overall this soup is just fantastic if you ask me.
Instructions
In some hot olive oil, you start by frying the coarsely chopped onion and garlic for a couple of minutes. Then add the tomato paste, grated ginger (or ginger juice), chopped red chili, kaffir leaves - fry for about 5 minutes before adding the coarsely chopped tomatoes. Then add the coconut milk and let the soup simmer for 10 minutes before blending the soup nice and smooth using a hand blender. If you think the soup is a little too thick then add a little milk or water. Finally add salt and lime juice to taste. I normally prefer the juice from one lime.
Spicy Tomato Lime Coconut Soup
3-4 people
Preparation time: 15 minutes
Total Time: 25 minutes
Danish title: Spicy tomat lime kokos suppe
Category: soup
Ingredients:
2 onions
2 cloves of garlic
4 tbsp olive oil
1 red chili
5 kaffir leaves (dried or fresh)
1 can (140 g/5 oz) tomato paste
5 cm ginger (1-2 tbsp ginger juice)
5 large tomatoes
1 can (400 ml/14 fl.oz.) coconut milk
1 lime, the juice
salt to taste
1 dl (1/2 cup) pumpkin seeds, dry fried
Instructions:
1. Coarsely chop the garlic and onions.
2. In a large saucepan or wok pan: heat up the olive oil and fry the garlic and onions for about 3-5 minutes.
3. Add the tomato paste, chopped red chili, grated ginger (or juice) and kaffir leaves without the stem. At medium heat, fry/simmer everything for about 5 minutes.
4. Then add the coarsely chopped tomatoes and let it simmer for another 5 minutes.
4. Add the coconut milk and let the soup simmer for about 10 minutes.
5. Remove he larger Kaffir leaves and then use a hand blender (or pour the soup in a regular blender) to blend everything into a thick and smooth soup. Now make an evaluation of the consistency. If you find it too thick then add a little milk or water.
6. Add the lime juice and salt according to taste. Normally the juice from one lime is sufficient.
7. On a dry frying pan, fry some pumpkin seeds for a couple of minutes. Use them as topping for the soup.
Tip: Serve the soup hot with the fried pumpkin seeds and some extra lime wedges.
The post Spicy Tomato Lime Coconut Soup appeared first on Nordic Food & Living.
]]>