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Thaise kokoscurrysoep
Ingrediënten voor 4 personen:
24 garnalen
Chinese specerijenmix
Olie om te bakken
2 cm gemberwortel
2 teentjes knofl ook
1 paprika
4 lenteuitjes
100 gr champignons
100 gr peultjes
100 gr wortels
2 el currypaste, groen of rood
Zout
mespuntje suiker
1 blik kokosmelk (ongezoet)
(ca. 250 g)
1 bekertje room
½ handje taugé
75 g bamboescheuten uit blik
100 g glasnoedels
Cayennepeper
2 el sojasaus
Sambal oelek
½ bosje verse koriander
Bereiding:
Pel eerst de garnalen en verwijder de darmpjes Grondig wassen en droog-
deppen met keukenpapier. Licht kruiden met Chinese specerijenmix.
Schil de gember, pel de knofl ook en verwijder de harde wortelaanzet. Doe
beide in de Handy Hopper en rasp ze fi jn met de Nicer Slicer op stand 1*.
Was en halveer de paprika‘s en verwijder de stelen en de zaadlijsten. Was
de lenteuitjes en snijd ze in stukken van ca. 5 cm. Veeg de champignons
schoon en snijd alles in reepjes met mes A. Was de peultjes en halveer
ze. Schil de wortels, stel de Nicer Slicer op 2* en snijd ze in smalle reepjes
met de juliennemessen.
Verhit de olie in een pan, bak de garnalen kort aan en schep ze op een
bord. Doe de groenten samen met de currypaste in de olie waarin de gar-
nalen gebakken zijn. Laat kort bakken. Op smaak brengen met Chinese
specerijenmix en een mespuntje suiker.
Voeg de kokosmelk en room toe. 5 minuten laten sudderen op een laag
vuur. Voeg de taugé, bamboescheuten en garnalen toe en laat de soep
nog 5 minuten sudderen.
Voeg tot slot de glasnoedels toe en laat die ca. 2-3 minuten wellen.
De soep op smaak brengen met zout, Chinese specerijenmix, cayennepe-
per, sojasaus en sambal oelek (naar smaak). Was en droog de koriander
en hak deze grof. Strooi vlak voor het serveren de koriander over de soep.
* peut être adapté selon votre goût
Nicer Dicer Fusion und Nicer Slicer_Rezeptheft_22.01.16_NL.indd 7 25.01.2016 08:44:45
7


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