Inca-style Mashed Bamboo Shoot Soup

Ingredients

In this Inca adaptation of Canh măng, we incorporate traditional Andean spices like aji amarillo and huacatay to infuse the soup with unique flavors. Additionally, we use local Andean herbs for garnishing, adding a fresh and vibrant touch to the dish. The original Vietnamese version typically includes ingredients like fish sauce and lemongrass, which are replaced in this recipe to align with the flavors of Inca cuisine. We alse have the original recipe for Canh măng, so you can check it out.

• 2 cups (470ml) mashed bamboo shoots 2 cups (470ml) mashed bamboo shoots
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 tablespoon huacatay paste 1 tablespoon huacatay paste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, sauté the chopped onion and minced garlic until golden brown.
2. 2.
   Add the mashed bamboo shoots to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the aji amarillo paste and huacatay paste, ensuring they are well incorporated.
4. 4.
   Pour in the vegetable broth and coconut milk, and bring the mixture to a boil.
5. 5.
   Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Serve the soup hot, garnished with fresh cilantro and mint leaves.

Treat your ingredients with care...

• Bamboo shoots — Make sure to thoroughly rinse and drain the bamboo shoots before mashing them. This will help remove any excess bitterness and ensure a smooth texture in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped rocoto pepper to the soup.
• If you can't find aji amarillo or huacatay paste, substitute with a combination of yellow chili paste and fresh mint leaves for a similar flavor profile.
• Adjust the consistency of the soup by adding more vegetable broth or coconut milk, depending on your preference.
• Serve the soup with a side of quinoa or cornbread for a complete Andean meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Inca-style Mashed Bamboo Shoot Soup as a comforting and nourishing main course. Pair it with a side of quinoa or cornbread to complete the meal. Garnish with fresh cilantro and mint leaves for an added burst of flavor and visual appeal.

Presentation advice

Present the Inca-style Mashed Bamboo Shoot Soup in individual bowls, ensuring a smooth and creamy texture. Garnish each bowl with a sprig of fresh mint and a sprinkle of chopped cilantro. Serve the soup hot, allowing the enticing aroma to captivate your guests.