Sorrel Soup with Coconut Milk
46 min · 9 steps
Medium: 31–60 min or 7–12 steps
About this dish
Whole sorrel leaves are wilted at the very last moment to preserve their vivid colour and grassy, lemony bite — the coconut milk is gently bloomed with shallot, ginger and lemongrass first, so its richness carries warmth without flattening the sorrel's acidity.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh sorrel leavestough stems removed, leaves roughly torn300 g
- Shallotsfinely sliced3 medium
- Garlic clovesfinely sliced4 cloves
- Fresh Gingerpeeled and grated25 g
- Lemongrass stalksouter layers removed, finely sliced2 stalks
- Lime juicefreshly squeezed1 tbsp
- Lime zestfinely grated1 tsp
- Fresh chivesfinely sliced, to serve1 small bunch
Tins & Jars
- Full-fat coconut milk2 x 400 ml cans
- Vegetable stockgood quality, unsalted400 ml
Dried Goods
- Toasted coconut flakesto serve1 tbsp
Spices & Seasonings
- Ground Turmeric1 tsp
- White pepperfreshly ground0.5 tsp
- Fine sea saltplus more to taste1 tsp
Oils & Condiments
- Coconut oil2 tbsp
Utensils
- Hand blender
- Fine-mesh sieve
Method
Remove the sorrel stems and tear the leaves roughly. Finely slice the shallots, garlic and lemongrass. Grate the ginger. Zest and juice the lime. Measure out the turmeric, white pepper, salt, coconut milk and stock.
Melt the coconut oil in a large saucepan over medium-low heat. Add the shallots and a pinch of salt, then cook, stirring occasionally, for 8–10 minutes until soft and translucent but not coloured.
Add the garlic, ginger and lemongrass to the pan and cook, stirring constantly, for 2 minutes until fragrant.
Stir in the turmeric and white pepper and cook for 1 minute until the spices smell toasted and the oil turns golden.
Pour in the coconut milk and vegetable stock, increase the heat to medium, and bring to a gentle simmer. Cook, uncovered, for 12 minutes to let the flavours meld — do not allow it to boil hard or the coconut milk may split.
Remove from the heat and use a hand blender to blend the base until completely smooth, then pass through a fine-mesh sieve back into the pan, pressing firmly on any solids.
Return the pan to medium-low heat and bring back to a bare simmer. Stir in the sorrel leaves and cook for 90 seconds only — they will turn from bright green to olive and the soup will take on a pale green hue; remove from heat immediately.
Stir in the lime juice, lime zest and remaining salt. Taste and adjust seasoning — the soup should be rich, bright and gently sharp.
Ladle into warmed bowls and finish with sliced chives and toasted coconut flakes.