Ingredients with Measurements:
- 1 large elephant foot yam, peeled and chopped into small pieces
- 1 can of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of vegetable oil
- 4 cups of vegetable broth
- Salt and pepper to taste
- Cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
2. Add the chopped elephant foot yam and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the yam is tender.
3. Using a blender or immersion blender, blend the soup until smooth.
4. Return the soup to the pot and stir in the can of coconut milk. Season with salt and pepper to taste.
5. Heat the soup until it is hot, but do not boil.
6. Serve the soup in bowls and garnish with cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Heat the soup until it is hot, but do not boil.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- If you cannot find elephant foot yam, you can use regular yam or sweet potato instead.
- If you do not have vegetable broth, you can use chicken or beef broth instead.
- If you do not have cilantro, you can use parsley or green onions instead.
Variations:
- For a spicier soup, add a chopped chili pepper to the pot when sautéing the onion, garlic, and ginger.
- For a heartier soup, add cooked chicken or shrimp to the pot before blending.
Tips and tricks:
- Be careful when peeling the elephant foot yam, as it can be tough to cut through.
- To make the soup creamier, use full-fat coconut milk instead of light coconut milk.
- If the soup is too thick, add more vegetable broth to thin it out.
Storage instructions:
- Store the 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 do not boil.
Presentation ideas:
- Serve the soup in bowls and garnish with a sprig of cilantro.
Garnishes:
- Cilantro
Pairings:
- This soup pairs well with a side salad or crusty bread.
Suggested side dishes:
- Side salad
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash the elephant foot yam thoroughly before peeling and chopping it.
Food history:
- Elephant foot yam is a tropical root vegetable that is commonly used in Indian and Southeast Asian cuisine.
Flavor profiles:
- This soup has a creamy and slightly sweet flavor from the coconut milk and elephant foot yam.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or crusty bread.
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