Soupelina's Soup Cleanse by Elina Fuhrman

Author:Elina Fuhrman
Language: eng
Format: epub
ISBN: 9780738218892
Publisher: Da Capo Press
Published: 2016-01-11T16:00:00+00:00

SWEET COCONUT THAI OH MY!

The explosion of flavors in Thai cuisine is tantalizing and preparing Thai dishes is such a sensory experience for me. It’s always a challenge, however, because the key to a truly Thai meal is the perfect balance of spicy, salty, sweet, sour, and bitter. It might take you a few attempts and many trips to your local Asian market to make this soup work, but don’t give up. Instead of using sugar for the “sweet” part, I decided to include a sweet potato, packed with vitamin A and beta-carotene, a powerful antioxidant that offers protection against cancer, asthma, and heart disease. Galangal, a root in the ginger family with a more robust flavor, and kaffir lime leaves add delicate and exciting flavors to this soup.

Serves 4–6

1 tablespoon coconut oil

1 medium-size red onion, roughly chopped

1 (2-inch) knob fresh galangal or ginger

2 garlic cloves

1 teaspoon vegan Thai red curry paste (more if you want the soup extra spicy)

1 lemongrass stalk, cut and pounded

2 kaffir lime leaves, torn

2 cups light coconut milk

2 pounds sweet potatoes, peeled and cut into big chunks

5 cups boiling filtered water

1 cup fresh Thai basil

1 tablespoon Himalayan pink salt

Freshly squeezed lime juice, for serving (optional)

+Heat the oil in a soup pot over medium-high heat, add the onion, galangal, and garlic, and sauté until fragrant. Lower the heat to medium, add the red curry paste, lemongrass, kaffir lime leaves, and ½ cup of the coconut milk. Stir and cook for 3 minutes.

+Add the sweet potatoes, mix them in, and then add the remaining 1½ cups of coconut milk. Cook over medium heat for 20 minutes.

+When the mixture starts bubbling, add the boiling filtered water, Thai basil, and salt; lower the heat to a simmer, and cook until the potatoes are very soft, 30 to 45 minutes.

+Remove from the heat and let stand for 30 minutes to absorb the flavors.

+Remove the kaffir leaves and lemongrass from the mixture and transfer the rest to a Vitamix. Puree until smooth and silky.

NOTE

Freshly squeezed lime juice is the perfect finish for serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.