Post By Jo @ Including Cake
In the last few days, my craving for soup has re-appeared. Not that it ever really went away but with the hot summer days, salad was often more appealing. But now that a few chilly days have snuck up on us my desire for a hot bowl of soup is back with a vengeance!
This recipe bridges the gap nicely as it offers warmth without being too heavy.... the lentils and heavier comfort foods can wait a bit longer. This bowl ended up a speedy snack and barely took more than 5 minutes to throw together. The lovely thing about using fresh spices is that they really infused their natural flavours, and if you're careful you can get another meal out of them. The coconut milk powder gives the perfect level of creaminess and you add more of less to your own preference.
Recipe: Thai coconut soup
- ¼ cup coconut milk powder (I used 30%)
- 1 cup boiling water
- 1 small onion- finely sliced
- 1 stick of lemon grass
- 1 red chilli
- 2-3 large slices fresh ginger
- 1 cup edamame beans ( I used frozen)
- ½ cup packed kale (chopped fairly small and massaged)
- ½ cup rice noodles (optional)
Saute the onion and kale in a dash of oil for a few minutes until softened.
Add the coconut milk powder, water, lemongrass, ginger and chilli*. Mix to allow the coconut milk powder to dissolve and simmer for a further 5 minutes to allow the flavours to infuse.
Add the edamame beans and rice noodles (if using) for a further few minutes until cooked.
To serve, remove the lemon grass, chili and ginger pieces (wash and pat dry and store in the fridge to use again in the next few days if desired) and serve soup immediately.
*Note: to allow the lemongrass, chili and ginger to release most flavour ensure there is plenty of exposed surface - i.e I scored lines down the length of the lemon grass and sliced the chili in half.