Miso Coconut Soup with Prunes
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Soup
Cuisine: Fusion
Key Ingredients:
Miso paste
Coconut milk
Prunes
Galangal
Bird's eye chilli
Kaffir lime leaves
Fresh basil leaves
Vegetable stock
About Miso Coconut Soup with Prunes
Table of Contents
Highly flavoured
coconut soup with additional taste of miso paste
- Miso paste 1 tbsp
- Coconut milk 1½ cups
- Prunes, chopped 2 tbsps
- Olive oil 2 tbsps
Step 1.Heat olive oil in a non-stick pan, add onion, galangal, bird’s eye chilli, ginger and garlic, mix and saute till fragrant.
Step 2.Add kaffir lime leaves, basil leaves, prunes and lemon slices with its peel and mix.
Read MoreIngredients
- Miso paste 1 tbsp
- Coconut milk 1½ cups
- Prunes, chopped 2 tbsps
- Olive oil 2 tbsps
- Medium onion, sliced 1
- Galangal, chopped 1 tbsp
- Bird’s eye chilli, chopped 1
- Ginger, chopped 1 tsp
- Garlic, chopped 1 tbsp
- Kaffir lime leaves, chopped 2
- Fresh basil leaves, chopped 2 tbsps + to garnish
- Lemon 2 to 3 slices
- Vegetable stock 2 cups
- Salt to taste
- Black peppercorns, crushed to taste
- Chives, finely chopped to garnish
- Fresh coconut, scraped to garnish
How to Make Miso Coconut Soup with Prunes (Stepwise Photos)
Method
- Heat olive oil in a non-stick pan, add onion, galangal, bird’s eye chilli, ginger and garlic, mix and saute till fragrant.
- Add kaffir lime leaves, basil leaves, prunes and lemon slices with its peel and mix.
- Add miso paste, coconut milk and vegetable stock, mix well and cook for approximately 10 minutes.
- Add salt and crushed black peppercorns mix well.
- Transfer into a serving bowl, garnish with chives, fresh coconut and basil leaves and serve hot.
Additional Tips and Tricks
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