Miso Coconut Soup with Prunes

About Miso Coconut Soup with Prunes

Ingredients

• 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

1. Heat olive oil in a non-stick pan, add onion, galangal, bird’s eye chilli, ginger and garlic, mix and saute till fragrant.
2. Add kaffir lime leaves, basil leaves, prunes and lemon slices with its peel and mix.
3. Add miso paste, coconut milk and vegetable stock, mix well and cook for approximately 10 minutes.
4. Add salt and crushed black peppercorns mix well.
5. Transfer into a serving bowl, garnish with chives, fresh coconut and basil leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps