Coco Loco 

Summer soup makes a nutty comeback 
| Recipes | Editorial Staff
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Ham-mer Time

A lighter ham for Easter »

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »

Crispy Baby Artichokes with Anchovy Aioli

Recipe adapted from Mike Friedman, Red Hen,... »

Easter Ham with Muscadet and Herby Crème Fraîche

Recipe from the Tasting Table Test Kitchen »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »
pin-it

Coconut milk is an ingredient as versatile as chicken stock. Whether it's sweetened with sugar as the base for sticky rice pudding or stirred into curry for silky texture, it imparts a mild, perfumed flavor and an unparalleled richness. At Aviary, a small-plates restaurant in Portland, Oregon, co-owner and chef Sarah Pliner infuses the multifaceted milk with the flavors of lemongrass, chile and lemon balm before ladling it over fresh tofu, crafting a refreshing soup for even the hottest summer nights.

Coconut and Lemongrass Soup

Yield: 4 to 6 servings


Cook Time: 1 hour

  • INGREDIENTS
  • 2 tablespoons extra-virgin olive oil

    2 medium yellow onions, sliced (about 2 cups)

    2 medium shallots, thinly sliced (about ¼ cup)

    6 cloves garlic, peeled and thinly slice

    2 medium carrots, chopped

    2 ribs celery, chopped

    One 2-inch piece ginger root, peeled and thinly sliced

    2 stalks lemongrass, thinly sliced

    2 bay leaves

    1 sweet red chile, such as Fresno 

    1 medium tomato, cored and diced

    2 cups water

    2 cups coconut milk

    4 sprigs basil

    4 sprigs cilantro, plus more for garnish

    4 sprigs fresh lemon balm (optional)

    Salt

    14 ounces firm tofu, cut into 1-inch pieces

DIRECTIONS

1. In a medium stockpot set over medium heat, combine the olive oil, onions, shallots, garlic, carrots, and celery and cook until soft, about 10 minutes. Stir in the ginger, lemongrass, bay leaves and chile and cook for 5 minutes, until fragrant. Whisk in the tomato and water and bring to a boil. Turn the heat down to a simmer and cook for 30 minutes longer, stirring occasionally.

2. Stir in the coconut milk and bring the soup back to a simmer. Stir in the basil, cilantro and lemon balm (if using), remove the pan from the heat and set aside for 10 minutes. Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Season with salt and rewarm over low heat. Spoon the tofu in each bowl and ladle the soup over top. Garnish with cilantro sprigs and serve hot.

  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Aviary 1733 NE Alberta Street Portland OR 97211 503-287-2400
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join