Cold Coconut Ramp Soup

Coconut-Ramp Soup

Sarah MickeyAll Recipes, Coconut Recipes, Fish Sauce Recipes, Wild Produce Recipes, Wild Ramps Recipes Leave a Comment

Coconut-Ramp Soup

Makes 2 Dinner or 4 Appetizer Servings
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.

  • 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



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.


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


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


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


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


Puree the soup in a blender.


Optional: Chill the soup.


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

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