Ingredients with Measurements:
- 1 pound of pulasan fruit, peeled and seeded
- 1 can of coconut milk
- 2 cups of chicken or vegetable broth
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 small piece of ginger, peeled and sliced
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Lime wedges and cilantro for garnish
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 until fragrant.
2. Add the pulasan fruit, lemongrass, and kaffir lime leaves to the pot. Stir to combine and cook for 5 minutes.
3. Pour in the chicken or vegetable broth and coconut milk. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
4. Remove the lemongrass and kaffir lime leaves from the pot. Use a blender or immersion blender to puree the soup until smooth.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with lime wedges and cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Boiling for bringing the soup to a boil
- Simmering for cooking the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 245
- Fat: 21g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Pulasan fruit can be substituted with rambutan or lychee.
- Chicken or vegetable broth can be substituted with water.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add cooked chicken or shrimp to the soup for a heartier meal.
- Add sliced mushrooms to the soup for extra flavor and texture.
Tips and tricks:
- Be careful when handling pulasan fruit, as the skin and seeds are not edible.
- Use a blender or immersion blender to puree the soup until smooth.
- Adjust the seasoning to your liking by adding more salt or pepper.
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 medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with lime wedges and cilantro.
Garnishes:
- Lime wedges and cilantro
Pairings:
- Serve the soup with a side of rice or crusty bread.
Suggested side dishes:
- Steamed vegetables
- Grilled chicken or fish
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 and thicken.
Food safety advice:
- Make sure to wash the pulasan fruit thoroughly before peeling and seeding.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Pulasan fruit is native to Southeast Asia and is closely related to rambutan and lychee.
Flavor profiles:
- Creamy, sweet, and slightly tangy
Serving suggestions:
- Serve the soup as a starter or as a light meal.
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Region: Thai