Coconut-Parsnip Soup with Lemongrass and Ginger

Name: Coconut-Parsnip Soup with Lemongrass and Ginger
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tablespoons (45 ml) unrefined coconut oil; 3 medium parsnips (about 5 ounces; 142 g each), peeled and roughly chopped; 1/2 large yellow or white onion (5 ounces; 142 g), chopped; 1 ounce (30 g) galangal or ginger, peeled and finely chopped, plus 1 ounce (30 g) galangal or ginger, cut into 2 pieces, divided (see notes); 1/4 cup (10 g) chopped fresh cilantro leaves and tender stems; 3 large cloves garlic, minced; 1 jalapeño pepper (about 25 g), stemmed, seeded, and finely chopped; 2 (13.5-ounce each) cans full-fat coconut milk, shaken in the can; 1 1/4 cups (300 ml) homemade chicken stock or store-bought unsalted chicken or vegetable broth; 1 lemongrass stalk, pale white part only (about 10 g), cut into 4 segments (see notes); 2 fresh, frozen, or dried makrut lime leaves (see notes); 2 1/2 teaspoons (7 1/2 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight; Fresh cilantro leaves; Chopped toasted cashews; Lime wedges

Total time: 35 min
servings: 4 servings
Dish type: Starter

Contains tree nutsContains milkPork-freeAlcohol-freeGluten-freeHalal : to verify

Prep

5 min

Cook

30 min

Total time

35 min

Ingredients

servings

3 c. à soupe (45 ml) unrefined coconut oil
3 medium parsnips (about 5 ounces; 142 g each), peeled and roughly chopped
1 /2 large yellow or white onion (5 ounces; 142 g), chopped
1 ounce (30 g) galangal or ginger, peeled and finely chopped, plus 1 ounce (30 g) galangal or ginger, cut into 2 pieces, divided (see notes)
1 /4 cup (10 g) chopped fresh cilantro leaves and tender stems
3 large cloves garlic, minced
1 jalapeño pepper (about 25 g), stemmed, seeded, and finely chopped
2 (13.5-ounce each) cans full-fat coconut milk, shaken in the can
1 1/4 cups (300 ml) homemade chicken stock or store-bought unsalted chicken or vegetable broth
1 lemongrass stalk, pale white part only (about 10 g), cut into 4 segments (see notes)
2 fresh, frozen, or dried makrut lime leaves (see notes)
2 1/2 teaspoons (7 1/2 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
Fresh cilantro leaves
Chopped toasted cashews
Lime wedges

Method

1
In a large pot, heat coconut oil over medium heat until shimmering. Add parsnips and onion. Cook, stirring occasionally, until onions soften, about 5 minutes. Stir in chopped galangal or ginger, cilantro, garlic, and jalapeño, and cook until fragrant, about 30 seconds.
2
Stir in coconut milk, broth, galangal or ginger pieces, lemongrass, makrut lime leaves, and salt. Bring mixture to a boil, then reduce heat to a simmer. Cook, covered, until parsnips are tender, about 20 minutes.
3
Off-heat, use a slotted spoon to remove and discard galangal or ginger pieces, lemongrass, and makrut lime leaves. Carefully transfer parsnip mixture to a blender. Blend, in batches if necessary, on medium-high speed until smooth, about 1 minute. (Alternatively, blend soup in pot with an immersion blender until smooth.) Season soup with additional salt to taste. Divide soup between serving bowls. Top with cilantro leaves and cashews. Serve with lime wedges on the side.

Nutrition

calories: 540 kcal
fatContent: 47 g
fiberContent: 5 g
sugarContent: 7 g
sodiumContent: 471 mg
proteinContent: 8 g
cholesterolContent: 2 mg
carbohydrateContent: 31 g
saturatedFatContent: 41 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!