Ingredients with Measurements:
- 1 lb. purple yam (ubi tumbuk), peeled and cut into chunks
- 1 lb. chicken breast, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. vegetable oil
- 6 cups chicken broth
- 1 cup coconut milk
- 1 tbsp. fish sauce
- Salt and pepper to taste
- Cilantro leaves for garnish
Special equipment needed:
- Blender or food processor
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 chicken breast and cook until browned on all sides.
3. Add the purple yam and chicken broth, and bring to a boil. Reduce heat and let simmer for 20-25 minutes, or until the yam is tender.
4. Remove from heat and let cool slightly. Using a blender or food processor, puree the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk and fish sauce. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
7. Ladle the soup into bowls and garnish with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 14g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Purple yam can be substituted with sweet potato or regular potato.
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add diced carrots or celery for extra texture.
- Add a squeeze of lime juice for a tangy flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Adjust the amount of coconut milk to your liking for a richer or lighter soup.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of coconut milk and a sprinkle of chopped cilantro leaves.
Garnishes:
Cilantro leaves, coconut milk, lime wedges
Pairings:
Crusty bread, crackers, salad
Suggested side dishes:
Grilled chicken skewers, roasted vegetables, steamed rice
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk 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 cook the chicken thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Ubi Tumbuk Soup is a traditional Malaysian soup made with purple yam, chicken, and coconut milk. It is a popular comfort food in Malaysia and is often served during special occasions.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the soup hot with a side of crusty bread or crackers for dipping.
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Region: Indonesian