Singaporean-style Buttermilk Soup

Ingredients

In this Singaporean-style adaptation, the traditional German Buttermilchsuppe is transformed into a creamy coconut-based soup. The addition of fragrant spices like ginger, garlic, and lemongrass gives it a distinct Singaporean Chinese flavor profile. The use of coconut milk adds richness and depth to the soup, enhancing its overall taste and texture. We alse have the original recipe for Buttermilchsuppe, so you can check it out.

• 2 cups (470ml) buttermilk 2 cups (470ml) buttermilk
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or spring onions, for garnish Fresh cilantro or spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 6g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass. Sauté until the onions are translucent and fragrant.
2. 2.
   Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
3. 3.
   In a separate bowl, whisk together the buttermilk, coconut milk, and cornstarch until well combined.
4. 4.
   Slowly pour the buttermilk mixture into the pot while stirring continuously. Cook for an additional 5 minutes, or until the soup has thickened slightly.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove the lemongrass stalk from the soup.
7. 7.
   Ladle the soup into bowls and garnish with fresh cilantro or spring onions.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well mixed.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife. This helps release its aromatic oils and flavors into the soup.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or sliced chili peppers to the soup.
• If you prefer a smoother texture, use an immersion blender to puree the soup before serving.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.

Serving advice

Serve the Singaporean-style Buttermilk Soup as a comforting appetizer or as a light main course. Pair it with crusty bread or steamed rice for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro or finely chopped spring onions to add a pop of color and freshness. Serve the soup in beautiful ceramic bowls to enhance its visual appeal.