INTRODUCTION

This soup is creamy and delicious, with the subtle flavor of the Kahili Ginger rhizome perfectly complementing the coconut milk and fresh herbs. And it’s completely customizable with your favorite vegetables – we like to add Spanish Needles and Spiny Amaranth greens, so good!

INGREDIENTS

2 (14-ounce) cans of coconut milk
2 cups water
1 cup Kahili Ginger rhizome, thinly sliced with mandolin
 2 medium shallots, peeled and sliced lengthwise
2 stalks lemongrass
2 kaffir lime leaves
5 curry leaves
Salt, to taste
1/3 cup of long grain white rice
1 carrot, sliced thinly
1 cup chopped of Spiny Amaranth and Spanish Needles greens1/2 cup cooked purple sweet potato
4 oz baby shiitake mushroom caps, slicedcilantro, Thai basil, and green onions for garnish

 

STEP 1

In a medium stockpot, bring the coconut milk, water, ginger, shallots, lemon grass, kaffir lime leaves, curry leaves, salt and rice to a boil.

STEP 2

Reduce heat and simmer. Add the carrots.

STEP 3

After about 10 minutes, add the sliced mushroom caps, cooked sweet potato, and chopped wild greens. Cook for 10-20 more minutes, until all the ingredients are tender and the rice is cooked through.

STEP 4

Remove from heat and stir in the fresh herbs and green onions.

STEP 5

Serve and enjoy!

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