Ingredients with Measurements:
- 1 lb. Glenniea Philippinensis leaves, washed and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the chopped Glenniea Philippinensis leaves to the pot and stir.
4. Pour in the chicken broth and coconut milk. Stir to combine.
5. Add the fish sauce, salt, and black pepper. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low.
7. Simmer the soup for 20-25 minutes, or until the Glenniea Philippinensis leaves are tender.
8. Use an immersion blender to blend the soup until smooth (optional).
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 18g
Carbohydrates: 9g
Protein: 5g
Sodium: 950mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Coconut milk can be substituted with heavy cream or milk.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add cooked chicken or shrimp to the soup for added protein.
- Add diced potatoes or carrots to the soup for added texture.
- Add a squeeze of lime juice to the soup for added acidity.
Tips and tricks:
- Be sure to wash the Glenniea Philippinensis leaves thoroughly before using.
- Use an immersion blender to blend the soup until smooth for a creamier texture.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh Glenniea Philippinensis leaves on top.
Garnishes:
Garnish the soup with a drizzle of coconut milk or a sprinkle of black pepper.
Pairings:
Serve the soup with crusty bread or rice.
Suggested side dishes:
Serve the soup with a side salad or steamed vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer it for a few more minutes to thicken.
Food safety advice:
- Be sure to wash the Glenniea Philippinensis leaves thoroughly before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Glenniea Philippinensis is a plant native to the Philippines and is commonly used in Filipino cuisine.
Flavor profiles:
The soup has a creamy and slightly sweet flavor with a hint of saltiness from the fish sauce.
Serving suggestions:
Serve the soup as a starter or as a main dish.
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