Ginger and Tumeric Coconut Soup

Ingredients

SERVINGS: 4–6 as an appetizer or 2 as a main course

2 inches fresh ginger, grated (about 1½ tablespoons)
2 shallots, diced (about ½ cup)
2 large garlic cloves, sliced thin
2 inches fresh turmeric*, grated (about 1½ tablespoons)
1 tablespoon fresh lemongrass, finely sliced
2–3 fresh red chilies, sliced
1 teaspoon dried coriander
2 (13½-ounce) cans coconut milk
Zest of 1 lime or two Kaffir lime leaves
1 tablespoon lime juice, about 1 lime
2 star anise, whole
1 tablespoon brown sugar, packed
½ tablespoon soy sauce
1 teaspoon salt
1 bunch of mizuna greens, bok choy or spinach (about 2 cups), chopped
1 large potato, peeled and cubed (about 1 cup)
5 medium carrots, thinly sliced at an angle (about 2 cups)
2 cups chicken broth
2 cups water
½ teaspoon of fish sauce (optional)

Instructions

Place the ginger, shallot, garlic, turmeric, lemongrass, chilies and coriander in a food processor with 3 tablespoons of coconut milk. Puree until finely blended.

In a large pot over medium heat, add this mixture and cook for 3–5 minutes. Add the lime zest/Kaffir lime leaves, lime juice, star anise, brown sugar, soy sauce and salt. Continue to cook for another 1–2 minutes, until the sauce becomes fragrant. Add the remaining coconut milk, mizuna greens, potato, carrots, chicken broth, water and the fish sauce. Continue to simmer over medium heat until the carrots and potatoes are tender. Taste the soup and adjust seasonings. There should be a nice balance of salty, sweet, sour and spicy heat. Serve while hot.

Note: 1 cup of cooked and sliced chicken or tofu can be added if serving as a main course.

* Can substitute ¼ to ½ teaspoon dried turmeric.

Edible Michiana original recipe