Are you looking for a dish that feels both refreshingly summery and elegantly Scandinavian? Let yourself be tempted by the Coconut & Mango Soup with Eggs and Salicornia, created by the Danish culinary brand Nicolas Vahé. This recipe combines creamy coconut, fruity mango, soft-boiled eggs, and a salty touch from salicornia: a flavor explosion you won't soon forget.
Why choose Nicolas Vahé?
Nicolas Vahé is known for its unique, high-quality products that turn cooking into an experience. With their pure flavors and beautiful packaging, they are a real eye-catcher in your kitchen. For this soup, products like the mango & coconut chutney (for just that little extra) give your dish a signature touch.
Recipe: Coconut & Mango Soup with Eggs and Salicornia
Ingredients (serves 4)
- 400 ml coconut milk
- 250 ml vegetable broth
- 2 ripe mangoes, cut into pieces
- 4 eggs
- 100 g salicornia (sea asparagus), washed and coarsely chopped
- 1-2 tbsp mango & coconut chutney from Nicolas Vahé
- 1 tbsp lime juice
- Salt and freshly ground pepper
- Chili flakes (optional, for a kick)
Preparation
- Gently bring the coconut milk and vegetable broth to a boil in a saucepan.
- Add the mango pieces and let simmer for about 5 minutes.
- Blend everything until smooth with a hand blender.
- Season with lime juice, salt, pepper, and chili flakes if desired.
- Boil the eggs for 6 minutes until just hard, peel them, and cut them in half.
- Roughly chop the salicornia and stir the chutney into the soup for extra depth.
- Serve the soup in beautiful bowls. Place half an egg in each bowl and garnish with salicornia. Enjoy right away!
Why salicornia?
The salty bite of salicornia makes this soup irresistible and gives it that typical Scandinavian flair. Don’t have salicornia at home? A little sea asparagus or even finely chopped spring onion works perfectly too.
This is how you dine Scandinavian style
- Serve the soup in handmade bowls for that pure Scandinavian vibe.
- Combine with light table linens and wooden accessories.
- A carafe of lemonade and some good music—ready for a stylish outdoor dinner.
Feeling inspired? Discover the complete Nicolas Vahé collection in our webshop and give your table a stylish Scandinavian touch!
Frequently Asked Questions
-
Can you make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Store separately from the boiled eggs and salicornia, and gently reheat before serving. -
Where can I buy salicornia (sea asparagus)?
You can find salicornia in most well-stocked supermarkets, at the fishmonger, or at the market. As an alternative, use regular sea asparagus. -
Can the soup be made vegan as well?
Absolutely! Simply leave out the eggs or replace them with slices of avocado.
Feeling inspired to make this dish? Discover all the essentials in our Nicolas Vahé collection.
