Ingredients with Measurements:
- 1 cup noni fruit, peeled and chopped
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
2. Add noni fruit, coconut milk, vegetable broth, salt, black pepper, and cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from heat and let cool for a few minutes. Using a blender or immersion blender, blend the soup until smooth.
4. Return the soup to the pot and add lime juice and cilantro. Heat over low heat until warmed through.
5. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 18g
Carbohydrates: 13g
Protein: 3g
Sodium: 680mg
Fiber: 2g
Sugar: 5g
Substitutions for ingredients:
- Noni fruit can be substituted with mango or papaya.
- Vegetable broth can be substituted with chicken or beef broth.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced sweet potato or butternut squash for a heartier soup.
- Add a tablespoon of curry powder for a spicier soup.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter. Let the soup cool for a few minutes before blending.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- Adjust the seasoning to your taste.
Storage instructions:
Store 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, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of cilantro on top.
Garnishes:
- Toasted coconut flakes
- Sliced jalapenos
- Lime wedges
Pairings:
- Crusty bread
- Rice noodles
- Steamed vegetables
Suggested side dishes:
- Grilled chicken skewers
- Mango salsa
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to wash the noni fruit thoroughly before peeling and chopping.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Noni fruit is native to Southeast Asia and has been used for centuries in traditional medicine.
Flavor profiles:
The soup has a creamy, slightly sweet, and tangy flavor with a hint of spice.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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