Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 2 stalks lemongrass, bruised
- 1 can coconut milk
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a pot, bring 4 cups of water to a boil. Add the sago pearls and lemongrass stalks. Cook for 10-15 minutes or until the sago pearls are translucent and soft.
3. Remove the lemongrass stalks and drain the sago pearls. Set aside.
4. In another pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Cook until the onion is soft and translucent.
5. Add the cooked sago pearls to the pot and stir to combine.
6. Pour in the can of coconut milk and stir to combine.
7. Add the salt and black pepper. Stir to combine.
8. Bring the soup to a simmer and cook for 5-10 minutes or until heated through.
9. Remove from heat and stir in the chopped cilantro.
10. Serve hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 28g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
- Sago pearls can be substituted with tapioca pearls.
- Lemongrass can be substituted with lemon zest.
- Vegetable oil can be substituted with any neutral oil.
- Cilantro can be substituted with parsley.
Variations:
- Add shrimp or chicken for a heartier soup.
- Add chopped vegetables such as carrots or bell peppers for added nutrition.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Be sure to rinse the sago pearls before cooking to remove any excess starch.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Stir the soup frequently to prevent the sago pearls from sticking to the bottom of the pot.
Storage instructions:
Store any 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 and garnish with a sprig of cilantro.
Garnishes:
- Lime wedges
- Cilantro sprigs
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Mixed greens salad
Troubleshooting advice:
- If the sago pearls are too hard, cook them for a few more minutes until they are translucent and soft.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Be sure to cook the sago pearls thoroughly to prevent any digestive issues.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Sago pearls are a popular ingredient in Southeast Asian cuisine, particularly in Indonesia and Malaysia. They are made from the starch of the sago palm tree and are commonly used in desserts and soups.
Flavor profiles:
This soup is creamy and slightly sweet from the coconut milk, with a hint of tanginess from the lemongrass and lime.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as an appetizer before a larger meal.
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Region: Thai