This flavorful coconut soup recipe is one of our favorites–and it comes directly from Thomson’s camp chefs in Tanzania!
Flavored stock and coconut milk form the base, followed by an infusion of ginger, chili and soy sauce for a curry-like flavor. Add some chopped scallions for garnish, and you’ve got a soup with real Tanzanian texture, aroma and taste.
Serves 4
Ingredients
1 tablespoon olive oil
1 medium onion chopped
1/4 small Fresno chili, de-seeded chopped (adjust amount to taste/spice level)
1 teaspoon fresh grated ginger
1 cup chicken or vegetable stock
5 fluid ounces coconut milk
1 cup milk
1 teaspoon light soy sauce
1 teaspoon lemon pepper
1 tablespoon corn starch
5 bunch scallions chopped
15 ounces mushrooms, drained
Instructions
Heat olive oil in large sauce pan over medium heat. Cook the chopped onions, chili and grated ginger, stirring occasionally for 5-7 minutes or until the onions are soft.
Add all other ingredients to the saucepan. Bring the soup to a boil, then reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning if necessary. If the soup is too thin, you can simmer it uncovered for a few minutes to thicken it. If it’s too thick, add more water or coconut milk.
Serve hot or cold, garnished with additional chopped scallions if desired.
