Ingredients with Measurements:
- 1 can of jackfruit, drained and chopped
- 1 can of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 4 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1/4 cup of chopped cilantro
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 for 3-4 minutes until the onion is translucent.
2. Add the jackfruit and curry powder and cook for another 2-3 minutes.
3. Pour in the vegetable broth and coconut milk and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes.
4. Using a blender or immersion blender, blend the soup until smooth.
5. Add the soy sauce, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 15g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- You can use fresh jackfruit instead of canned jackfruit.
- You can substitute vegetable broth with chicken broth if you're not vegetarian.
- You can use lemon juice instead of lime juice.
Variations:
- Add some sliced mushrooms for an extra umami flavor.
- Use red curry paste instead of curry powder for a spicier soup.
- Add some diced potatoes for a heartier soup.
Tips and tricks:
- Make sure to drain the jackfruit well before using it in the soup.
- If you don't have a blender, you can use a potato masher to mash the soup until smooth.
- Adjust the seasoning to your liking. You can add more soy sauce or lime juice if you prefer a stronger flavor.
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 heated through.
Presentation ideas:
Serve the soup in a bowl and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
Crusty bread, green salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup until it reaches a temperature of 165°F to ensure that it's safe to eat.
Food history:
Jackfruit is a tropical fruit that is native to Southeast Asia. It has a sweet flavor and a meaty texture that makes it a popular meat substitute in vegetarian and vegan dishes.
Flavor profiles:
This soup has a creamy and slightly sweet flavor from the coconut milk and jackfruit. The curry powder adds a warm and spicy note, while the soy sauce and lime juice add a savory and tangy flavor.
Serving suggestions:
Serve the soup hot as a comforting and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai