Octopus skewers with creamy tomato-coconut soup
Tender octopus pieces on skewers, served with a wonderfully creamy tomato-coconut soup - pure indulgence!
Thaw approx. 100 g of Yuu’n Mee octopus pieces in the refrigerator for approx. 12 hours. Alternatively, thaw them at room temperature for 2–4 hours or more quickly by placing them in lukewarm salted water (20 g salt, approx. 2 tbsp per liter of water) for 5–10 minutes. Drain off the thawing liquid, rinse the octopus pieces briefly and pat them dry.
Finely chop the onion and garlic and sauté in olive oil until translucent.
Wash the tomatoes, cut them into cubes and add them to the pot. Pour in the vegetable stock and coconut milk, then season with salt and pepper. Simmer for approximately 10 minutes.
Purée the soup with a hand blender and stir in freshly chopped basil. Keep the soup warm.
Briefly fry the octopus pieces in a little olive oil and season with salt and pepper.
Pour the tomato and coconut soup into glasses. Thread the octopus pieces alternately with halved cherry tomatoes onto a wooden skewer and rest it across the rim of each soup glass. Serve warm and enjoy!
Thaw approx. 100 g of Yuu’n Mee octopus pieces in the refrigerator for approx. 12 hours. Alternatively, thaw them at room temperature for 2–4 hours or more quickly by placing them in lukewarm salted water (20 g salt, approx. 2 tbsp per liter of water) for 5–10 minutes. Drain off the thawing liquid, rinse the octopus pieces briefly and pat them dry.
Finely chop the onion and garlic and sauté in olive oil until translucent.
Wash the tomatoes, cut them into cubes and add them to the pot. Pour in the vegetable stock and coconut milk, then season with salt and pepper. Simmer for approximately 10 minutes.
Purée the soup with a hand blender and stir in freshly chopped basil. Keep the soup warm.
Briefly fry the octopus pieces in a little olive oil and season with salt and pepper.
Pour the tomato and coconut soup into glasses. Thread the octopus pieces alternately with halved cherry tomatoes onto a wooden skewer and rest it across the rim of each soup glass. Serve warm and enjoy!