| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 30g | 22g | 25g |
| sugars | fibre | protein | salt |
| 10g | 3g | 6g | 0.6g |
There’s something magical about the fusion of Southern cooking and global flavors—I’ve found it in the Kencur Coconut Soup. Coming from Charleston, South Carolina, where local seafood rules the cuisine and every bite of every dish tells a story, fusion recipes like this one make my taste buds sing.
Allow me to tell you why.
The Essence of Kencur Coconut Soup
Asian gastronomy has a rich heritage of flavors and ingredients that inspire great culinary creations. Indeed, the Kencur Coconut Soup borrows heavily from our far Eastern friends. This nutrient-rich blend of fresh tropical fruits and various power roots sets a delightful, healthy dining experience that is both nourishing and indulgent.
It’s akin to some of the root-based brews we have in the South, like Ginseng Chicken soup or traditional Chowder, only with an exotic, Thai-inspired twist.
Flavorful Fusion and Health Benefits
Not only does it satisfy the palate with an intoxicating depth of sweet, savory, and spicy undertones, the Kencur Coconut Soup also packs a punch when it comes to health benefits. The use of turmeric, a well-revered Ayurvedic staple known for its potent anti-inflammatory and antioxidants effects, adds a robust depth and sunny glow to the soup. Studies have linked the consumption of turmeric to numerous health benefits such as improved brain function and a lower risk of heart disease.
The coconut milk, while lending a creamy richness, also has its health-promoting qualities. It’s rich in important electrolytes, which can be especially beneficial on those hot Southern summer days for avoiding dehydration.
The Perfect Pairing
Rich, hearty, yet ultimately refreshing, this soup makes a perfect opener for a feast, or a stand-alone entree for a light brunch or dinner. It pairs beautifully with some freshly baked buttermilk biscuits or a generous bowl of my grandmother’s famous Southern fried chicken. Also, don’t forget a glass of sweet, fruity white wine to amplify the tropical vibe of this dish.
So next time you’re hankering for a taste of the exotic from the comfort of your own kitchen, I highly recommend giving Kencur Coconut Soup a try. I love it, and I’m pretty sure you will too.
What You’ll Need
- 6 cups of water
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 2 inches turmeric root, peeled and chopped
- 2 inches galangal root, peeled and chopped
- 2 inches kencur root, peeled and chopped
- 4 cloves of garlic
- 2 shallots
- 2 red chillies, deseeded
- 4 tablespoons of brown sugar
- 4 tablespoons of tamarind paste
- 6 cups of fresh coconut milk
- 2 cups of mixed fresh tropical fruits (like pineapple, mango, papaya, etc.), chopped into bite-size
- 1 teaspoon of sea salt
- Fresh basil leaves for garnish
Method
Step One
Start by heating 6 cups of water in a large pot over medium heat. Add in the bruised lemongrass stalks and kaffir lime leaves. Allow it to simmer.
Step Two
While the water simmers, you can make the spice paste. To do this, place chopped turmeric root, chopped galangal root, chopped kencur root, garlic cloves, shallots, and red chillies in a food processor or blender. Blend until you have a smooth mixture.
Step Three
Reduce the heat under the pot to low. Then, add the blended spice paste to the simmering pot of water. Continue to simmer to allow the flavours to meld together.
Step Four
Next, stir in the brown sugar, tamarind paste, and a teaspoon of sea salt. Mix everything together well and then slowly pour in your fresh coconut milk. Bring the soup back to a simmer.
Step Five
Add the chopped tropical fruits into the pot and simmer for another 15 minutes, or until the fruits are tender.
Step Six
Before serving, make sure to remove the lemongrass and kaffir lime leaves. Dish up the soup into serving bowls and garnish each with fresh basil leaves. Your kencur coconut soup is now ready to enjoy!
