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Coconut and Black Rice Soup

December 15, 2016

 

 

Our Coconut Milk Garam Masala makes a delicious, warming soup! Pair it with some wood ear (cloud) mushrooms and black rice and you got something different, adventurous and still so easy to throw together!

You can find black rice now at your local grocery store, usually in the health (gluten free) department and wood ear mushrooms can be found at most Asian grocery stores.  We like this brand the best, photo above.

 

1 cup black rice

1 3/4 cups water

salt

I package of black mushroom (1 dehydrated square), re-hydrated, chop and trim into bite size pieces

2 cans coconut milk

6 cups chicken stock

6-7 tbsp Big Cove Foods: Coconut Milk Garam Masala Spice Blend

knob of galangal or ginger, minced

1 stalk of lemon grass, tough parts removed and minced

3 garlic cloves

generous pinch red pepper flakes

2 limes, zest and juice

3 tbsp fish sauce

1 tsp salt, more to taste

 

Cook your black rice first. Bring rice, water and salt to a boil, reduce heat to low, cover and let cook 35 minutes. Or until tender. Fluff and set aside. At the same time, start soaking your mushrooms, soak anywhere from 30 minutes to an hour. Be sure to swish and rinse as they can leave behind a little grittiness if not.

 

In a soup pot, skim off the firm cream on top of your coconut can and heat over medium heat. Add the lemon grass, galangal or ginger and saute for 1-2 minutes. Add the garlic and and Coconut Milk Garam Masala and cook for another 20 seconds. Crash the party with the rest of the coconut milk, chicken stock, re-hydrated wood ear mushrooms, lime zest and juice, red pepper flakes and fish sauce. Bring to a boil, reduce heat and simmer for 10 minutes. Add 2-3 cups of the black rice, depending on how hardy or brothy you would like it. Season with salt to taste. We ended up added closer to 2 tsp of salt.

 

Dish in your favourite soup bowl! Easy peasy lemon squeezy!

 

 

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