Ingredients with Measurements:
- 2 cups of fresh chili pepper leaves, washed and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 4 cups of chicken or vegetable broth
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 lime, juiced
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chopped chili pepper leaves and stir for a few minutes until they wilt.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 15 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and add the coconut milk, salt, and black pepper.
9. Heat the soup over medium heat until it is hot but not boiling.
10. Stir in the lime juice and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Heat the soup over medium heat until it is hot but not boiling.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Total fat: 18g
- Saturated fat: 12g
- Cholesterol: 0mg
- Sodium: 640mg
- Total carbohydrates: 10g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 4g
Substitutions for ingredients:
- Chili pepper leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Coconut milk can be substituted with heavy cream or almond milk.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Add a pinch of cumin or coriander for a different flavor profile.
Tips and tricks:
- Be careful when handling chili pepper leaves as they can be spicy.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Adjust the amount of salt and pepper to taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the soup in a pot over medium heat until it is hot but not boiling.
Presentation ideas:
- Serve the soup in bowls with a drizzle of coconut milk and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro, sliced chili peppers, or lime wedges.
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Grilled chicken or fish, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or heavy cream to balance the heat.
Food safety advice:
- Wash the chili pepper leaves thoroughly before using them in the soup.
Food history:
- Chili pepper leaves are a common ingredient in Filipino cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a starter or main dish.
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