Spicy Coconut Leftover Soup with Rice, Potatoes and Egg

A spicy coconut soup that brings together leftover rice, potatoes and vegetables into a filling meal. The egg gives it a silky texture at the end.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 500 ml Water
• 200 ml Coconut milk
• 1 tbsp Soy sauce
• 1 pinch Chili flakes
• 1 tsp Fresh ginger, grated
• 1 pc Garlic clove, finely chopped
• 2 pc Spring onions
• 150 g Cooked rice (leftover)
• 200 g Cooked potatoes (leftover), diced
• 150 g Leftover vegetables, e.g. bell pepper or carrot, chopped
• 2 pc Eggs
• 1 pc Lime
• 1 bunch Coriander
• 1 tbsp Cooking oil
• Salt

Method

1. Finely chop the ginger and garlic. Trim the spring onions, slice the white parts into rings and set the green parts aside.
2. Heat the cooking oil in a large pot and sweat the ginger, garlic and white spring onion rings for about 1 minute.
3. Add the water, coconut milk, soy sauce and chili flakes and bring everything to a boil.
4. Stir in the diced potatoes and vegetable pieces and simmer the soup over medium heat for about 8 minutes.
5. Add the rice and let it cook for another 3 minutes until it is hot.
6. Beat the eggs in a cup and slowly pour them into the soup while stirring. Let it set for about 1 minute.
7. Season with lime juice and salt. Serve sprinkled with the green spring onion rings and the coriander.