Ingredients with Measurements:
- 1 cup of gấc fruit pulp
- 1 can of coconut milk (13.5 oz)
- 2 cups of chicken broth
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 red chili pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the gấc fruit pulp until smooth. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and sliced chili pepper. Cook for 2-3 minutes until the onion is translucent.
3. Add the gấc puree to the pot and stir well. Cook for 5 minutes until the mixture thickens.
4. Add the chicken broth, coconut milk, fish sauce, sugar, and salt to the pot. Stir well and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes.
6. Taste the soup and adjust the seasoning if needed.
7. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the onion, garlic, and chili pepper
- Low heat for simmering the soup
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 265
- Fat: 21g
- Carbohydrates: 16g
- Protein: 4g
- Fiber: 1g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral oil such as canola or sunflower oil.
- Chicken broth can be substituted with vegetable broth or water.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Red chili pepper can be substituted with any other type of chili pepper or chili flakes.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Add sliced mushrooms or diced tomatoes for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer and creamier soup.
Tips and tricks:
- Be careful when handling the gấc fruit pulp as it can stain your clothes and hands.
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Storage instructions:
- Store the 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 heated through.
Presentation ideas:
- Serve the soup in colorful bowls to showcase the vibrant red color of the gấc fruit.
- Garnish the soup with a swirl of coconut cream or a sprinkle of chili flakes.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Coconut cream
- Chili flakes
Pairings:
- Serve the soup with steamed rice or crusty bread for a more filling meal.
- Pair the soup with a light and refreshing salad for a balanced meal.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance out the acidity.
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Make sure to cook the soup to a safe internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Gấc fruit is a tropical fruit native to Southeast Asia and is known for its bright red color and high nutritional value.
- Gấc fruit is traditionally used in Vietnamese cuisine to make a variety of dishes, including soups, stews, and desserts.
Flavor profiles:
- The soup has a sweet and savory flavor with a hint of spiciness from the chili pepper.
- The coconut milk adds a creamy and nutty flavor to the soup.
- The gấc fruit adds a unique flavor that is slightly sweet and earthy.
Serving suggestions:
- Serve the soup as a starter or main course for a light and healthy meal.
- Serve the soup as part of a Vietnamese-inspired meal with other dishes such as phở or bánh mì.
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Region: Vietnamese