Description
This roasted ginger and coconut soup smells amazing when prepping and is so delicious! Roasting the ginger will add an extra hour to the cook time, but can be made ahead in a bigger batch to use later.
Ingredients
for roasting the ginger
- several big, fat pieces of ginger (this will make more than you need, but you can freeze and use for later)
for the broth
- 1 TB toasted sesame oil
- 4 cloves garlic, minced
- 2 TB water
- 1 large shallot, sliced into half moon shapes
- 1 stalk of lemongrass, bruised and chopped into 3 or 4 pieces (I just peel of the dirty outer layer, then whack it a few times against the counter to loosen up the fibers)
- 2 TB sake or broth
- 4 cups vegetable broth (I use a recommend Imagine brand N0-Chicken broth here)
- 1 TB mirin
- 1 TB soy sauce
- 1 TB pureed roasted ginger
- 1/2 cup full-fat coconut milk (scrape the heavy stuff off the top of the can)
serving suggestions
- king oyster scallops (see method here)
- sauteed tofu cubes (see method here)
- stuffed wontons (see method here)
- sauteed oyster mushrooms
- noodles
- bok choy, carrots, kale, etc.
- thai chilis, chili oil
- cilantro, mint and/or basil
- lime wedges
Instructions
To roast the ginger
- Preheat your oven to 475. Place the desired amount of pieces of ginger (I roasted 3 big, fat pieces) directly on the top rack. Roast for 45 minutes or until the tops get a little charred. Flip and continue to roast until the other side has just a little char. Set aside to cool, the peel. Cut away any tough or burned edges, but it’s fine to leave a little of the skin on. Puree to a smooth consistency, and measure out in tablespoons and freeze to use for later.
- In a medium-sized heavy pot, warm the sesame oil over medium heat, then add in the minced garlic and stir to coat. Allow to soften for 5-7 minutes, stirring occasionally to prevent browning. As soon as the garlic turns golden, add in the two tablespoons of water and allow to simmer until most of the water is evaporated and the garlic is really soft.
- Throw in the sliced shallots and lemongrass. Turn the heat up to medium, stir, wait one minute, then deglaze the pot with the sake or broth. Add the broth, mirin and soy sauce to the pot, then throw in the 1 TB of pureed ginger. Allow to simmer for 10-15 minutes (you want it at a very low simmer, not a boil).
- Remove the pot from the heat and stir in the coconut milk.
- Serve with whatever mushrooms, vegan protein, vegetables or noodles you like. This broth is also great served plain.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Roasted, Simmered
- Cuisine: Chinese, Japanese, Asian