A little about this dish
This soup is a beautiful marriage of Thai flavors and seasonal ingredients. Dandelion greens lend their bitter, earthy taste which is beautifully contrasted by the subtle sweetness of coconut milk. The tang of lime juice and the spice of fresh chili peppers play their part, making this soup a complex and flavorful experience.
Ingredients (for 4)
- Dandelion greens — 3 cups — washed and roughly chopped
- Coconut milk — 1 can
- Onion — 1 — finely chopped
- Garlic — 2 cloves — minced
- Fresh red chili peppers — 2 — thinly sliced
- Lime — Juice of one — squeezed
- Coconut oil — 2 tablespoons
- Salt — to taste
- Crushed black pepper — to taste
- Toasted coconut flakes — for garnish — toasted
Preparation
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Step 1 — 🥥🔥🍲Heat the coconut oil in a pot over medium heat.
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Step 2 — 🌰➡️🍲👩🍳Add onions and cook until they become translucent.
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Step 3 — 🧄🌶️➡️🍲👩🍳Add the garlic and chili peppers, cook until they release their aroma.
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Step 4 — 🌿➡️🍲👩🍳Stir in the dandelion greens, cook until they wilt.
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Step 5 — 🥥🥛➡️🍲⏲️🧂🍋Add the coconut milk, bring to a simmer and cook for 15-20 minutes. Season it using salt, pepper and lime juice.
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Step 6 — 🍲🔥🥥Serve the dish hot, topped with toasted coconut flakes.
A final fox tip
Don't forget to pause and appreciate the moment when you squeeze the lime into the soup. The fresh, zesty aroma is truly something! If you limit your spicy food intake, remove the seeds from the chili peppers to minimize the heat. For non-vegan interpretation, you might try adding some shrimp.