How To Make The Vietnamese Soup
- Roughly dice the onions and carrots and sauteed in 1 tsp of oil on medium heat for 5 minutes.
- Pour in the vegetable stock and simmer until soft (20-30 minutes).
- Add garlic, cumin, paprika, ginger and soy sauce
- Now pour the coconut cream and chopped coriander, heat for 5 minutes. Blend then add lime juice
For the Garnish
- Mix soy sauce, peanut butter and honey
- Dice aubergine and coat well with the peanut glaze. Bake for 25 minutes.
To Serve
Top tip for serving the Vietnamese soup: make sure you heat up your serving bowls in the oven. Carefully ladle 1 to 1 ½ ladle of the soup into each bowl. Place 6-7 cubes of aubergine in a line just off centre in the soup. Now build this up with fine slices of radish and coriander leaves. You’re done!
Enjoy 🙂
Like this recipe and want more? Why not check out the Skiology Cook Book! To celebrate 15 years of Skiology, we gathered together a collection of our favourite recipes, old and new. So if you are missing the mountains between ski trips of want a taste of a summer alpine menu the cookbook is just what you need. And What’s more, proceeds from the cookbook go towards our three main charities: Montagne Verte, Cool Earth and Msizi Africa!
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