Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 can coconut milk
- 4 cups vegetable broth
- 2 cups atama (Japanese mustard spinach), chopped
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional: sliced red chili for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the curry powder and stir for 1 minute.
4. Pour in the coconut milk and vegetable broth and bring to a boil.
5. Reduce the heat to low and add the atama. Simmer for 10 minutes.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Return the soup to the pot and add the soy sauce, lime juice, salt, and pepper. Stir to combine.
9. Reheat the soup over low heat until warmed through.
10. Serve hot with sliced red chili for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 20g
Carbohydrates: 10g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Atama can be substituted with spinach or any leafy green vegetable.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use red curry paste instead of curry powder for a spicier soup.
- Add diced sweet potato or butternut squash for a heartier soup.
Tips and tricks:
- Be careful when blending hot liquids. Let the soup cool slightly before blending and blend in small batches.
- Adjust the amount of curry powder to your taste preference.
- Add more vegetable broth if the soup is too thick.
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 a bowl with a slice of lime and sliced red chili for garnish.
Garnishes:
Sliced red chili and a slice of lime.
Pairings:
Serve with a side of rice or naan bread.
Suggested side dishes:
Rice or naan bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
Atama is a leafy green vegetable commonly used in Japanese cuisine. It is also known as Japanese mustard spinach.
Flavor profiles:
Creamy, coconutty, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Thai