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Creamy amsoi coconut soup
with Surinamese mustard greens
PREPARATION
1. Peel the onion and finely chop it. Heat the oil in a heavy-bottomed soup pan and gently fry the onion until translucent, but not browned.
2. Tie a knot in the stalk of lemongrass and add it together with the brown sugar. Stir briefly until the sugar has dissolved. Add the chicken stock and coconut milk and bring everything to the boil.
3. Meanwhile, wash the amsoi, chop it finely (similar to endive) and drain well. Add the amsoi to the soup and simmer gently for 8–10 minutes. Season with pepper and salt.
4. Remove the lemongrass stalk. Blend the soup in a food processor or with a hand blender for 1–2 minutes. Return the soup to the pan and heat through briefly.
5. Optionally serve the soup with grated coconut and beet leaves.
6. This soup can easily be served as a meal soup by adding pieces of smoked chicken breast at the end.
INGREDIENTS
(serves 4)
1/2 (red) onion
1 stalk lemongrass
1/2 tbsp brown sugar
300 ml (fresh) chicken stock
200 ml coconut milk
250 g amsoi
vegetable oil
pepper and salt
Optional:
grated dried coconut
beet leaves
150 g smoked chicken breast
Amsoi
Amsoi, also known as mustard greens, is a Surinamese leafy vegetable often used in Asian cuisine. The leaves resemble turnip greens, but are larger and firmer. The flavour is slightly spicy with a mild mustard taste. The word “soi” means “vegetable” in Chinese, as in the well-known leafy vegetable pak choi.