This style of soup is inspired by Thai cuisine. Consequently – it’s not as “coconut-y” as what you may be thinking. Rather, coconut cream is added at the very end to give a slightly sweet finish to the taste. Coconut milk is added but only a small amount – making this soup closer to broth-based than milk-based.
Use whatever vegetables are available to you. The beauty of this is that it’s quite forgiving – if you don’t have an ingredient try and be creative by using something you do have or getting rid of some produce that you aren’t sure what to do with. Soups are always great for that!
PS – Sorry I don’t have any photos yet — I made this for the restaurant I worked at every week for a month and I guess I never got good photos! Check back soon for some.
To Make Green Onion Curls:
Get a bowl of ice water and set next to the cutting board.
take one green onion and slice very, very thinly (like grass) into very fine juliennes. Once cut put immediately into ice water. They will start to curl almost right away. The thinner your julienne, the more curly it will be. Reserve in ice water in the fridge until ready to serve. When serving, remove and shake and dry on a paper towel and top your dish.