Coconut-Ramp Soup

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Coconut-Ramp Soup

Makes 2 Dinner or 4 Appetizer Servings
wine WINE PAIRING
Riesling Wine

This beautiful creamy green soup combines blended wild ramps with coconut milk, lime and fish sauce – a mix of NE American and SW Asian flavors. A pinch of cayenne pepper adds just a touch of warmth at the back of the throat.

Here we’ve served the soup cold, but it’s also quite nice hot.


INGREDIENTS
  • 1 tbsp High Heat Oil (safflower, grapeseed, etc)
  • Bulbs of 3 Fresh Ramps (how to prep ramps)
  • ½ cup of Fresh Ramp Greens
  • 1 pinch Cayenne Pepper
  • 1 cup Vegetable Stock
  • 1 can Coconut Milk
  • ¼ tsp Salt
  • 1 tsp Red Boat Fish Sauce
  • 1 tsp Lime Juice
  • Edible Micro Orchids for Garnish

DIRECTIONS

1

Open the can of coconut milk without shaking it, and carefully skim off the thickened coconut cream floating at the top. Reserve the cream for finishing the soup.
2

Thinly slice the ramp bulbs. Roughly chop the ramp greens.
3

In a small pot, heat the oil. Add the ramp bulbs and sauté until softened.
4

Add the cayenne pepper, vegetable stock, lime juice, salt, fish sauce, ramp greens & coconut milk.
5

Bring the mixture to a boil. Reduce the heat to a simmer. Simmer for 20 minutes.
6

Puree the soup in a blender.
7

Optional: Chill the soup.
8

Serve the soup garnished with a drizzle of coconut cream and micro orchids.

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