Soup > Asian Soups > Filipino Soups

Gnetum and Coconut Milk Soup Recipe

Ingredients with Measurements:
- 1 cup of dried gnetum leaves
- 1 can of coconut milk (13.5 oz)
- 4 cups of chicken or vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Blender or food processor

Step-by-step instructions:

1. In a pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.

2. Add the dried gnetum leaves to the pot and stir well.

3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes.

4. Remove the pot from the heat and let it cool down for a few minutes.

5. Using a blender or food processor, puree the soup until smooth.

6. Return the soup to the pot and add the can of coconut milk, fish sauce, and soy sauce. Stir well.

7. Heat the soup over medium heat until it comes to a simmer. Let it cook for 5-10 minutes.

8. Season with salt and pepper to taste.

9. Serve hot and enjoy!


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 5g

Substitutions for ingredients:
- Dried gnetum leaves can be substituted with spinach or kale.
- Chicken or vegetable broth can be substituted with water or mushroom broth.
- Fish sauce can be substituted with soy sauce or oyster sauce.

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 soup.

Tips and tricks:
- Be careful not to overcook the gnetum leaves, as they can become mushy and lose their texture.
- Adjust the seasoning to your taste by adding more or less fish sauce, soy sauce, or salt.
- Garnish with chopped cilantro or green onions for extra freshness.

Storage instructions:
- Store the 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 comes to a simmer.

Presentation ideas:
- Serve the soup in individual bowls with a spoon.
- Garnish with chopped cilantro or green onions.

Garnishes:
- Chopped cilantro or green onions.

Pairings:
- Serve with steamed rice or crusty bread.

Suggested side dishes:
- Grilled vegetables or a side salad.

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
- Gnetum leaves are a traditional ingredient in African and Asian cuisine.

Flavor profiles:
- The soup has a creamy and slightly sweet flavor from the coconut milk, with a savory and earthy taste from the gnetum leaves.

Serving suggestions:
- Serve the soup as a starter or main dish.

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Region: Thai

Taste: Savory, Creamy, Nutty, Coconutty