Coconut Soup

2 tablespoonsOrganic Cold-Pressed Virgin Coconut Oil
1 smallRed onion
4 clovesGarlic
1 - 1" pieceGinger
1 teaspoonGround tumeric
1 teasCoarsely ground black pepper
1 - 13 ½-ounce canUnsweetened coconut milk
1 ½ tesaspoonHoney
1 tablespoonFish sauce
Optional additions:
Cooked rice noodles
Cooked chicken, bite-size pieces
Raw shrimp
Hot peppers
Kaffir lime leaves


Make the broth.

Heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes.

Add ginger, turmeric, and pepper. Cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey and 1/4 cup water.

Bring to a simmer; cook until flavors come together, about 5 minutes.

Cool slightly. Blend until smooth. Add fish sauce and salt if needed.

Return to pan. Add other ingredients as desired, raw ingredients first.

Add raw vegetables and simmer gently until barely cooked. Add shrimp and cook until barely not pink.

Add cooked chicken, noodles, Kaffir lime leaves, sliced hot peppers.

Serve hot.

Copyright 2003-2019 by Savor California. All rights reserved.