Ingredients with Measurements:
- 1 cup fresh bignay berries
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the fresh bignay berries and chicken broth. Bring to a boil and then reduce heat to a simmer.
4. Simmer for 15-20 minutes, or until the bignay berries are soft.
5. Remove from heat and let cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the coconut milk, fish sauce, and brown sugar. Stir to combine.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 11g
Protein: 4g
Fiber: 2g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add diced vegetables such as carrots or bell peppers for added texture and flavor.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Be careful when blending hot soup. Let it cool for a few minutes before blending and blend in batches if necessary.
- Taste the soup before adding salt as the fish sauce is already salty.
- Adjust the amount of brown sugar to your liking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in bowls and garnish with fresh herbs such as cilantro or basil.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
A simple salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to wash the bignay berries thoroughly before using them in the soup.
Food history:
Bignay berries are native to Southeast Asia and have been used in traditional medicine for centuries.
Flavor profiles:
The soup has a tart and slightly sweet flavor with a creamy and savory finish.
Serving suggestions:
Serve the soup as a starter or as a light meal.
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Taste: Sour, Tangy, Fruity, Tart, Refreshing