Micronesian-Inspired Creamy Coconut Soup

Ingredients

While the original Italian Crema Reggina is a rich and creamy soup made with Parmesan cheese and heavy cream, this Micronesian adaptation replaces the dairy ingredients with coconut milk, giving it a tropical twist. Additionally, the original recipe typically includes ingredients like potatoes and carrots, but this version incorporates Micronesian flavors by using sweet potatoes and bell peppers instead. The spices and herbs used in this recipe also reflect the vibrant flavors of Micronesian cuisine. We alse have the original recipe for Crema reggina, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 sweet potato, peeled and diced 1 sweet potato, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) spinach leaves 1 cup (240ml) spinach leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 19g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 4g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalk. Sauté until the onion becomes translucent and fragrant.
2. 2.
   Stir in the turmeric powder and cook for another minute to release its flavors.
3. 3.
   Add the diced sweet potato and red bell pepper to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
5. 5.
   Remove the lemongrass stalk from the pot and discard.
6. 6.
   Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   Ladle the creamy coconut soup into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Sweet potato — Make sure to dice the sweet potato into small, uniform pieces to ensure even cooking.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.

Tips & Tricks

• For an extra kick of heat, add a small amount of chopped chili pepper or a dash of hot sauce.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• To make the soup heartier, add cooked rice or noodles before serving.
• If you prefer a smoother consistency, use an immersion blender to puree a portion of the soup before adding the spinach.

Serving advice

Serve the Micronesian-Inspired Creamy Coconut Soup as a comforting main course alongside crusty bread or steamed rice. It can also be served as a starter or appetizer before a larger meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in beautiful ceramic bowls or coconut shell bowls for an authentic Micronesian touch.