Chinese-style Coconut Soup

Ingredients

In this Chinese adaptation of Banga Soup, we replace the traditional palm fruit extract with creamy coconut milk to infuse the soup with a rich and velvety texture. Additionally, we incorporate Chinese spices and seasonings to enhance the flavors and create a unique fusion of cuisines. We alse have the original recipe for Banga Soup, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) snap peas, trimmed 1 cup (150g) snap peas, trimmed
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the sesame oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Add the red bell pepper, carrot, snap peas, and mushrooms to the pot. Stir-fry for a few minutes until the vegetables are slightly tender.
3. 3.
   Pour in the coconut milk and bring the soup to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
4. 4.
   Stir in the soy sauce and oyster sauce. Season with salt and pepper to taste.
5. 5.
   Continue simmering the soup for another 5 minutes until all the vegetables are cooked through but still retain their crunch.
6. 6.
   Remove the soup from heat and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy the delightful flavors of this Chinese-style Coconut Soup.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Ginger — Use a spoon to peel the ginger skin easily. Grate the ginger finely for better flavor distribution in the soup.
• Mushrooms — Choose fresh and firm mushrooms for a pleasant texture in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a few slices of fresh chili pepper.
• Customize the vegetable selection based on your preference and seasonal availability.
• To make it heartier, add cooked noodles or tofu cubes to the soup.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.
• Garnish with a squeeze of lime juice for a tangy twist.

Serving advice

Serve the Chinese-style Coconut Soup as a comforting appetizer or pair it with steamed rice for a satisfying main course. It is best enjoyed hot to fully appreciate the flavors and aromas.

Presentation advice

Serve the soup in individual bowls, garnished with a sprig of fresh cilantro on top. The vibrant colors of the vegetables against the creamy coconut broth will make for an enticing presentation.