Hopefully this ‘happy dance in your mouth’ will not turn so wild and rambunctious as to crack a tooth or two.
This is second recipe I share from Soupelina’s Soup Cleanse,Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life (Da Capo Lifelong Books, February 2016) by Elina Fuhrman .
Coconut Galangal Broth
This creamy broth packs a punch, and the first time I made it, I did a happy dance in my kitchen. It also felt like a happy dance in my mouth. The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.
Serves 8
+ Heat the coconut milk in a soup pot over medium heat and bring to a boil.
+ When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves.
+ Lower the heat, add the spring water, cover, and simmer for an hour.
+ Remove from the heat and let stand for about 20 minutes to absorb the flavors.
+ Discard the veggies and season with the salt and lime juice.
+ Garnish with fresh cilantro sprigs and serve hot.
- 2 cups light coconut milk
- 7 slices young galangal
- 3 stalks lemongrass, cut into 1-inch-long pieces and bruised
- 1 medium-size sweet potato, peeled and sliced into 1-inch rounds
- 4 kaffir lime leaves, torn
- 5 cups spring water
- 1 tablespoon Himalayan pink salt
- 2 1/2 teaspoons freshly squeezed lime juice
- Fresh cilantro sprigs, for garnishNOTE
If you’d like the broth creamy, add 1 1/2 cups of coconut milk before adding the spring water to the pot
(* Recipe reproduced with permission from ‘Soupelina’s Soup Cleanse, Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life’ by Elina Fuhrman –Da Capo Lifelong Books- February 2016)