Ingredients with Measurements:
- 2 cups fresh water lily flowers
- 4 cups chicken or vegetable broth
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the water lily flowers thoroughly and remove any stems or leaves. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the chicken or vegetable broth to the pot and bring to a simmer.
4. Add the water lily flowers to the pot and let simmer for 10-15 minutes, until the flowers are tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and add the fish sauce, soy sauce, and lime juice. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Fat: 4g
- Carbohydrates: 16g
- Protein: 6g
Substitutions for ingredients:
- If water lily flowers are not available, you can substitute with lotus root or water chestnuts.
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add diced tofu or cooked shrimp to the soup for added protein.
- For a creamier soup, add a can of coconut milk to the pot before pureeing.
Tips and tricks:
- Be sure to rinse the water lily flowers thoroughly to remove any dirt or debris.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Adjust the seasoning to your liking by adding more or less fish sauce, soy sauce, or lime juice.
Storage instructions:
- Store any 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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a shallow bowl with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Stir-fried vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to handle the water lily flowers properly and rinse them thoroughly to avoid any contamination.
Food history:
- Water lily flowers have been used in Asian cuisine for centuries and are known for their delicate flavor and fragrance.
Flavor profiles:
- Fragrant, floral, savory, and slightly sweet.
Serving suggestions:
- Serve as a light appetizer or as a main course with a side dish.
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