Beetroot & coconut galangal soup

Beetroot & coconut galangal soup

Soupe de betterave rouge, coco et galanga

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

This soup has a fabulously vibrant colour, is full of delicious South-East Asian flavours, and is so simple to cook. Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke.

Ingredients

Quantity Ingredient
500g small beetroot
olive oil, for drizzling
400ml light coconut milk
2 tablespoons fish sauce
1 lime, juiced
1/2 teaspoon sea salt

Stock

Quantity Ingredient
1 tablespoon vegetable oil
4 red asian shallots, finely chopped
3 garlic cloves, thinly sliced
4 lemongrass stems, chopped into 2.5 cm lengths
2cm knob of fresh galangal, peeled and thinly sliced, (see glossary)
2cm knob of fresh ginger, peeled and grated
6 kaffir lime leaves, thinly sliced
50g coriander, stalks and leaves chopped, reserve a few leaves for garnishing
1 bird’s eye chilli, seeded and thinly sliced, reserve the seeds if you’d like more heat in your stock

Method

  1. Preheat the oven to 180˚C. Place the beetroot in a roasting tin, drizzle with olive oil and toss to coat. Roast for 50-60 minutes, or until easily pierced with a sharp knife. Remove from the oven and leave until cool enough to handle, then pop on a pair of gloves and peel off the skin. Roughly chop and set aside.
  2. To make the stock, place a large saucepan over medium heat. Add the vegetable oil and fry the shallot, garlic, lemongrass, galangal, ginger and lime leaves for 3–4 minutes to release their flavour.
  3. Add 650 ml cold water and the remaining stock ingredients. If you’d like a spicy broth, add a few chilli seeds to the pan as well. Bring to the boil, then reduce the heat and simmer for 30 minutes, before straining and discarding the solids.
  4. Pour the stock back into the pan, add the chopped beetroot and bring back to a simmer for 5–10 minutes. Blitz with a hand-held stick blender, then stir in the coconut milk.
  5. Bring the soup back to the boil again, then stir in the fish sauce, lime juice and sea salt.
  6. Ladle the soup into small soup bowls. Garnish with the reserved coriander leaves, drizzle with olive oil and serve.
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