members recipes

Ingredients
0.004 Kg Judas's ear fungus
0.4 litres coconutmilk
0.1 litres cream
0.004 litres Batida de Coco
0.1 litre bouillon
0.04 Kg carrotts
0.016 Kg lemon grass
0.004 Kg coriander (fresh)
0.004 Kg chili
0.008 Kg maize starch

Method
Ingredients:
0.004 Kg Judas's ear fungus
0.4 litres coconutmilk
0.1 litres cream
0.004 litres Batida de Coco
0.1 litre bouillon
0.04 Kg carrotts
0.016 Kg lemon grass
0.004 Kg coriander (fresh)
0.004 Kg chili
0.008 Kg maize starch

Serves: 4 :thumbsup:
1. put the juads's ear fungi into water and leave for about 2 hours (so they soften).
2. mix the coconutmilk, cream, Batida de Coco and bouillon. Take the fungi out of the water and add them as well.
3. cut the carrotts in thin stripes and add.
4. crush the lemon grass and add as well.
5. cut the chili very tiny and add, too.
6. mix the maize starch with a bit of cold water and add to the soup.
7. now boil up the soup for just a moment. If you need to add salt, eventually pepper.
--> the measures here are a bit… well, difficult to measure such tiny amounts, but we worked without measuring, simply took a little bit and were very careful with the chili. :(