Ingredients with Measurements:
- 2 cups of water lettuce, chopped
- 1 can of coconut milk
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of vegetable oil
- 4 cups of vegetable broth
- Salt and pepper to taste
- Lime wedges for serving
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 the onion is translucent.
2. Add the water lettuce and vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
3. Remove from heat and let it cool for a few minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and add the can of coconut milk. Stir until well combined.
6. Season with salt and pepper to taste.
7. Bring the soup to a simmer and cook for an additional 5 minutes.
8. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Total fat: 18g
Saturated fat: 14g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 4g
Protein: 3g
Substitutions for ingredients:
- Water lettuce can be substituted with any leafy green vegetable such as spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
- Lime wedges can be substituted with lemon wedges.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add diced tomatoes for a pop of color and flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to wash the water lettuce thoroughly before using.
- Use a high-quality coconut milk for the best flavor.
- 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 medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a lime wedge on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coconut milk is a staple ingredient in many Southeast Asian cuisines. It is made by blending coconut meat with water and straining it to create a creamy liquid.
Flavor profiles:
This soup is creamy, slightly sweet, and has a hint of spice from the ginger.
Serving suggestions:
Serve hot as a light lunch or dinner.
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
Taste: Creamy, Coconutty, Mild, Refreshing