Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1 cup of chicken or vegetable broth
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 1 tablespoon of grated ginger
- 2 tablespoons of lime juice
- 1 tablespoon of lime zest
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of heavy cream
- 1/4 cup of chopped cilantro
- 1/4 cup of shredded coconut
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the coconut milk and chicken or vegetable broth over medium heat.
2. Add the diced onion, minced garlic, and grated ginger to the pot and stir.
3. Add the lime juice, lime zest, salt, black pepper, and cayenne pepper to the pot and stir.
4. Let the soup simmer for 10-15 minutes until the onions are soft.
5. Using a blender or immersion blender, blend the soup until it is smooth.
6. Return the soup to the pot and add the heavy cream.
7. Let the soup simmer for an additional 5 minutes.
8. Add the chopped cilantro and shredded coconut to the soup and stir.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 29g
Carbohydrates: 10g
Protein: 4g
Sodium: 380mg
Sugar: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make this recipe vegetarian.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- If you don't have fresh cilantro, you can use 1 tablespoon of dried cilantro instead.
Variations:
- Add cooked shrimp or chicken to the soup for extra protein.
- Add diced red bell pepper or jalapeno for extra flavor and texture.
- Use lemongrass instead of ginger for a different flavor profile.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- Taste the soup before adding the heavy cream to adjust the seasoning if necessary.
- Toast the shredded coconut in a dry pan over medium heat for extra flavor and texture.
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 medium heat until it is heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of shredded coconut and a sprig of cilantro on top.
Garnishes:
Shredded coconut and cilantro
Pairings:
Serve this soup with a side of crusty bread or a salad for a complete meal.
Suggested side dishes:
Crusty bread or a salad
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
Be sure to refrigerate any leftovers promptly to prevent foodborne illness.
Food history:
Coconut milk is a staple ingredient in many Southeast Asian cuisines, including Thai and Vietnamese. Lime is also a common ingredient in these cuisines, and the combination of coconut and lime creates a delicious and refreshing flavor profile.
Flavor profiles:
Creamy, coconutty, tangy, and slightly spicy
Serving suggestions:
Serve this soup as a starter for a Thai or Vietnamese-inspired meal.
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Region: Thai