Micronesian Coconut Soup

Ingredients

While Basler Mehlsuppe is a traditional Swiss soup made with flour, onions, and broth, Micronesian Coconut Soup takes inspiration from the tropical flavors of Micronesia. The original dish is adapted to incorporate fresh seafood, coconut milk, and local vegetables, giving it a distinct taste and texture that reflects the vibrant cuisine of Micronesia. We alse have the original recipe for Basler Mehlsuppe, so you can check it out.

• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 500g mixed seafood (shrimp, fish), cleaned and deveined 500g mixed seafood (shrimp, fish), cleaned and deveined
• 2 cups taro, peeled and diced 2 cups taro, peeled and diced
• 2 cups sweet potatoes, peeled and diced 2 cups sweet potatoes, peeled and diced
• 4 cups vegetable broth 4 cups vegetable broth
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups spinach leaves 2 cups spinach leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 22g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the bruised lemongrass stalks and cook for another minute.
3. 3.
   Add the mixed seafood to the pot and cook until they start to turn opaque.
4. 4.
   Stir in the diced taro and sweet potatoes, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
5. 5.
   Pour in the coconut milk and simmer for an additional 5 minutes.
6. 6.
   Stir in the spinach leaves and cook until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the lemongrass stalks before serving.
9. 9.
   Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the soup.

Tips & Tricks

• If taro is not available, you can substitute it with yam or cassava.
• Adjust the spiciness by adding a small amount of chili pepper or chili flakes.
• For a heartier meal, serve the soup with steamed rice or crusty bread.
• To enhance the flavor, squeeze some fresh lime juice over the soup before serving.
• Experiment with different types of seafood, such as crab or mussels, to add variety to the dish.

Serving advice

Serve the Micronesian Coconut Soup hot in individual bowls. Garnish each bowl with fresh cilantro for added freshness and aroma. Accompany the soup with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Present the Micronesian Coconut Soup in vibrant bowls that showcase the colorful ingredients. Sprinkle some chopped cilantro on top for an appealing touch. Serve the soup with a side of steamed rice or bread on a separate plate to create an inviting presentation.