This soothing Asian-style Ginger Coconut Soup is really fast to make. The vegetables we’ve chosen are really delicious together, but if you need to watch the amount of fiber you’re eating, or have to be wary about foods that can cause gas, it’s OK to ditch the broccoli and experiment with different combos, for example: potatoes, asparagus, mushrooms, and green beans. It’s all delicious.
- In a medium stockpot, bring the coconut milk, water, ginger, shallots, salt, and potatoes or rice to a boil.
- Reduce heat and simmer until the potatoes are tender or the rice is cooked. Add in the vegetables, cook for 3 to 5 minutes sprinkle with chopped cilantro or Thai basil cook one minute more then serve.
- 2 (14-ounce) cans of coconut milk
- 1¼ cup water
- 1 to 2 tablespoons freshly grated ginger
- 2 medium shallots, peeled and sliced lengthwise
- Salt, to taste
- ¾ pound small new potatoes, or ⅓ cup of long grain white rice
- 1 cup of 1-inch sliced pieces of asparagus
- 1 cup of broccoli florets
- Cilantro or Thai basil, for garnish
Ann's Tips and Tricks
For bland diet, put shallots in whole for flavor and remove before eating.
If fiber isn’t an issue, you can use brown rice, it will just take longer to cook. For speed, if you have some cooked brown rice in your freezer you can cheat and add ¾ cup to your soup.
If you are calorie counting, use Lite coconut milk for a lower fat content.