Chilled Lemongrass Soup
Serves: 4
Ingredients
- 2 cups low fat milk
- ¼ cup fresh lemongrass, chopped
- 3 tablespoons sugar
- 5 cardamom pods, crushed
- 1 tablespoon fennel seeds
- 1 slice crushed ginger
- 1 vanilla bean, split
- ½ cup water
- ¼ cup tapioca
- 1 cup coconut milk
- 2 ZESPRI® GOLD Kiwifruit, peeled and diced
- ½ cup pineapple, peeled, cored and diced
- 1 tablespoon fresh mint, chopped
- ¼ teaspoon red chilli pepper, seeded and minced
Directions
1. Mix milk, lemongrass, sugar, cardamom pods, fennel seeds, ginger and vanilla bean in medium saucepan and stir over medium heat. Bring to boil and pour into small bowl. Cover and refrigerate overnight. Strain and set aside
2. Place water and tapioca in small saucepan; soak for 30 minutes. Add coconut milk and bring to boil over medium heat, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Refrigerate until cold and thickened
3. Place ¼ cup tapioca mixture in soup bowl. Top with 2 tablespoons each ZESPRI® GOLD Kiwifruit and pineapple and sprinkle with mint and chilli pepper. Pour ½ cup infused milk over fruit. Serve immediately
Cooking Time
10 minutes
Preparation Time
15 minutes (plus 12 hours infusing time)
Nutritional Analysis Per Serving
| Calories |
270 (47% Calories from Fat) |
| Protein |
6 g |
| Carbohydrate |
32 g |
| Fibre |
2 g |
| Fat |
15 g |
| Saturated Fat |
12 g |
| Trans Fat |
0 g |
| Cholesterol |
10 mg |
| Sodium |
75 mg |