Vanuatuan Coconut Soup

Ingredients

While the original Sopa Criolla from Peruvian cuisine is a hearty beef soup with pasta, the Vanuatuan Coconut Soup takes a different approach. It replaces the beef with tender meat, such as chicken or seafood, and incorporates the rich and creamy flavors of coconut milk. The spices used in the Vanuatuan version are also unique to the region, adding a distinct island flair to the dish. We alse have the original recipe for Sopa Criolla, so you can check it out.

• 2 cups (470ml) fresh coconut milk 2 cups (470ml) fresh coconut milk
• 500g tender meat (chicken, seafood, or a combination) 500g tender meat (chicken, seafood, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced red bell pepper and tomato, and cook until softened.
4. 4.
   Add the tender meat to the pot and cook until browned.
5. 5.
   Stir in the curry powder, turmeric powder, paprika, and grated ginger, and cook for another minute.
6. 6.
   Pour in the fresh coconut milk and bring the soup to a simmer.
7. 7.
   Reduce the heat to low and let the soup simmer for about 20 minutes, or until the meat is cooked through and tender.
8. 8.
   Stir in the lime juice and season with salt and pepper to taste.
9. 9.
   Serve the Vanuatuan Coconut Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Use freshly extracted coconut milk for the best flavor. If fresh coconut milk is not available, opt for high-quality canned coconut milk.
• Tender meat — Choose chicken, seafood, or a combination of both, based on your preference. Ensure the meat is cut into bite-sized pieces for even cooking.

Tips & Tricks

• For an extra kick of heat, add a small amount of finely chopped chili pepper to the soup.
• If you prefer a thicker consistency, simmer the soup for a longer duration to allow it to reduce and thicken naturally.
• Experiment with different types of seafood, such as prawns or fish, to add variety to the soup.
• Serve the soup with a side of crusty bread or steamed rice for a more substantial meal.
• Adjust the spices according to your taste preferences, adding more or less curry powder, turmeric, or paprika as desired.

Serving advice

Serve the Vanuatuan Coconut Soup in individual bowls, garnished with fresh cilantro. Accompany it with a wedge of lime for squeezing over the soup just before eating. This soup pairs well with a side of steamed rice or warm bread.

Presentation advice

To enhance the presentation, sprinkle some additional paprika or curry powder on top of the soup before serving. You can also add a few coconut flakes as a garnish for an extra touch of tropical flair.