Coconut Lime Soup with Bloom Fresh Herbs over Sticky Rice
BLOOM FRESH mint (for garnish)
BLOOM FRESH cilantro, thin stems included (for garnish)
4cups/32oz chicken or vegetable stock: Homemade is always best, but you can find good quality stock in the grocery store.
1 (13.5oz) can of *good quality* coconut milk: If you shake the can and don’t hear any liquid slosh around, it’s good to go.
1-3 Tbsp fish sauce: I suggest you season to taste, but I like to be sure that my broth is nicely seasoned.
2 Tbsp honey: There needs to be a bit of sweetness in this broth. Adjust to your taste.
1 Tbsp olive oil
Juice from 1-2 limes
4 garlic cloves, crushed
2-4 jalapeños, sliced into thin rings
1 bunch scallion, sliced thin
1 bundle bok choy, sliced thin
2 cups Chinese long beans, cut into 1inch pieces. If you don’t have long beans available, fresh haricot vert works as well.
Purple/Forbidden Black rice cooked to package instructions
- Heat the olive oil to medium in a soup pot. Add the crushed garlic cloves and allow them to get a little color. Add the stock and let it come to a simmer. Once the stock is warmed through, whisk in the coconut milk. Let the mixture come to a boil, then reduce to a simmer.
- Whisk in the fish sauce, lime juice and honey; adjust to your taste. Once the broth is where you would like to be, add in the jalapenos and let the broth simmer for another 10 minutes. Add the long beans and bok choy to the broth and let them simmer for 2 minutes. After the 2 minutes, turn off the heat.
- To serve, scoop a nice heap of cooked rice into your bowl, top with scallion, then ladle your soup in the bowl around the rice. Finish it off with fresh cilantro + mint.