Ingredients with Measurements:
- 2 cups of chicken broth
- 1 cup of coconut milk
- 1/2 cup of sliced cassumunar ginger
- 1/4 cup of sliced shallots
- 2 cloves of minced garlic
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 teaspoon of sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a pot, bring the chicken broth to a boil.
2. Add the sliced cassumunar ginger, shallots, and garlic to the pot.
3. Reduce the heat to medium-low and let it simmer for 10 minutes.
4. Using a blender or immersion blender, blend the soup until smooth.
5. Return the soup to the pot and add the coconut milk, fish sauce, lime juice, sugar, salt, and pepper.
6. Let the soup simmer for another 5 minutes.
7. Serve the soup hot and garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Fat: 11g
- Carbohydrates: 9g
- Protein: 5g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Cassumunar ginger can be substituted with regular ginger.
- Shallots can be substituted with onions.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Add vegetables such as sliced mushrooms or baby bok choy to the soup for added nutrition.
Tips and tricks:
- To make the soup spicier, add sliced Thai chili peppers.
- Use fresh lime juice for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
- Thai salad or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Cassumunar ginger is a type of ginger that is commonly used in Thai cuisine.
Flavor profiles:
- The soup has a creamy and slightly spicy flavor with hints of ginger and coconut.
Serving suggestions:
- Serve the soup as a starter or as a main dish with rice or bread.
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