Coconut soup with olives, corn and barberry
Ingredients
Servings 1- coconut milk - 100 ml
- canned corn - 30 g
- olives / black olives - 15 g
- barbaris - 2 g
- salt - 2 g
- starch - 3 g
Cooking
Step 1
Add corn and olives to milk. Salt.
Step 2
Dilute starch with water.
Step 3
Put the soup on the fire and bring to a boil. Add starch and cook for 7 minutes.
Step 4
Decorate with barberries.