Young Coconut and Mushroom Soup: a recipe from Bali
Do you think soup is only for cold winters and weathers? Not always!
This recipe from Bali is an example of tropical soup so to speak.
And it was my first time to try it with young coconut, it was so good! It is also so easy to cook, and I would absolutely recommend it.
Ingredients (for 3-4 people)
150 gr oyster mushrooms
200-250 gr broccoli
1 long bean
1 carrot
6 cloves garlic
2 leeks
6 shallots
1 lime
1 chili
4 kaffir lime leaves
1.5 L vegetable stock
Salt & pepper to taste
To garnish: 100 gr young coconut, shredded, deep fried shallots, celery if you want
Making the soup
Wash and cut the vegetables: slice the mushrooms in thin threads, chop the carrot and bean in small cubes. Chop the broccoli in small florets and the leek in circles. Cut the chili and remove the seeds.
Stir fry the garlic, shallots, leek and chili until soft (half-cooked). Add the mushrooms and cook for a couple more minutes.
Pour the stock, kaffir lime leaves and keep stirring. Squeeze in the lime, season with salt and pepper. Cook until it starts boiling, then add the other vegetables. Leave the fire on for max 5 minutes.
Turn off the heat and prepare the portion. Add in the young coconut and garnish with deep fried shallots and celery if you like.
