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Sweetcorn and coconut soup
by Ed Baines 
from Ready Steady Cook 
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins

½ garlic clove
½ corn on the cob, kernels only
1 tsp chili, chopped
290ml/½pt vegetable stock
3 fresh coriander roots, finely chopped
55ml/2fl oz coconut cream
1 lime, juice only
fresh coriander leaves, to garnish 

1. Place all the ingredients in a pan over a medium heat and bring to the boil. Reduce the heat and simmer for ten minutes, or until the corn has cooked through. 

2. Place the soup in a food processor and blend until smooth.

3. To serve, pour into a bowl and top with coriander leaves.

Spicy coconut soup with glazed beef
by Paul Rankin
from Ready Steady Cook
Serves 2
Preparation time less than 30 mins

Cooking time less than 10 mins


For the spicy coconut soup
1 tbsp vegetable oil
2 spring onions, chopped
1 garlic clove, chopped
¼ chili, chopped
1 tsp curry powder
300ml/½pint coconut milk
1 vegetable stock cube, crumbled
150g/5½oz egg noodles, cooked

For the glazed beef

1 tbsp clear honey
½ lemon, juiced
2 tbsp sesame oil
2 tbsp soy sauce
salt and freshly ground black pepper
100g/3½oz sirloin steak

1. To make the soup, heat the vegetable oil in a saucepan, add the spring onions and sauté until soft. Add the garlic, chili and curry powder and cook for 1-2 minutes. Add the coconut milk, stock cube and egg noodles and cook gently for four minutes.

2. To make the glazed beef, mix the honey, lemon juice, sesame oil and soy sauce in a small bowl and marinate the beef in the sauce for five minutes. Heat a griddle pan until smoking hot, add the beef and cook for 2-3 minutes on each side. Remove from the heat and slice thinly.

3. To serve, pour the soup into a bowl and top with the glazed beef.
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