Clear coconut soup with homemade noodles

Clear Coconut Soup with Homemade Noodles When the weather gets colder and it’s cloudier outside, this soup truly finds its place at the table. I cook it quite often, especially when I have coconut meat on hand. It’s not complicated, but it requires a bit of patience, especially when boiling. I have often used a pressure cooker to reduce the time, but it turns out just as well in a classic pot, although it takes longer. The recipe is as simple as can be, with no hidden ingredients and no unnecessary steps. Quick Info Total Time: 1 hour and 30 minutes (or 45 minutes with a pressure cooker) Preparation Time: 10-15 minutes Cooking Time: 60 minutes (or 30 minutes in a pressure cooker) Servings: 6-8 Difficulty: Easy Recipe Type: Clear soup, suitable for lunch or dinner, good for reusing coconut meat Ingredients Coconut meat (head, neck, back) – 400 g Yellow onion – 1 piece Carrots – 2 pieces Parsley root – 1 piece Parsnip – ½ piece Celery – 1 slice, about 100 g White kohlrabi – 1 slice, about 100 g Iodized salt – to taste Whole peppercorns – a few (to preference) Coriander seed – 1 seed Homemade noodles – about 300 g Fresh herbs, for serving Instructions 1. Clean all the vegetables. The onion, carrots, parsley, parsnip, celery, and kohlrabi can be left whole. There’s no need to chop them; I put them directly into the pot. 2. In a large pot, place the coconut meat and the whole vegetables. Add about 4 liters of cold water. Then add salt, a few peppercorns, and the coriander seed. 3. Bring everything to a boil over medium heat. If using a classic pot, allow at least an hour until the meat becomes tender and the vegetables are well cooked. In a pressure cooker, it’s ready in about 30 minutes. 4. Once everything is cooked, carefully remove the vegetables and meat. Strain the soup into another pot to make it as clear as possible. If necessary, I can pass it through a fine sieve. 5. Return the strained soup to the heat and adjust the salt. 6. Separately, in a pot of boiling salted water, cook the homemade noodles. I don’t add them directly to the soup, as that would make it cloudy. 7. Drain the cooked noodles well and set them aside. 8. Serve the hot soup with noodles placed in each bowl. Top with finely chopped fresh herbs. Those who wish can also add pieces of meat and cooked vegetables. Why I Make This Recipe Often It’s a soup that always turns out clear and tasty, without complicated procedures. I often use leftover coconut meat from other dishes or when I find less desirable parts (head, neck, back). Cooking the noodles separately keeps the soup clear, and the flavor is clean. It goes well with any meal and pairs with many types of greens. Tips and Variations Tips If you don’t have a pressure cooker, just increase the cooking time and be patient—the clarity of the soup depends on the right heat, not on rushing the boiling. Do not put the noodles directly into the pot with the soup if you want to keep it clear. Coconut meat adds a special flavor, but it can be removed from the bones and added separately when serving. Always strain the soup; otherwise, small bits or foam may remain. Substitutions You can use chicken or hen instead of coconut, but the flavor will be different, less intense. Coriander can be omitted if you don’t have it, but whole peppercorns are important for flavor. If you don’t have kohlrabi, leave it out, but celery and parsley root really help with the flavor. Homemade noodles can be replaced with any short pasta if necessary, but the texture will differ. Variations You can add more vegetables (like a potato) only if you enjoy a heartier soup, but in the basic recipe, I don’t add any. The herbs at the end can be parsley, lovage, or even tarragon, depending on preference. Serving Ideas The soup is served hot, with freshly cooked noodles and chopped herbs. If desired, add meat and cooked vegetables to the bowl—some prefer a clear soup, while others like it with everything that was cooked in it. A slice of plain bread goes well alongside, especially if the soup is the main dish. Frequently Asked Questions 1. Can I boil the noodles directly in the soup? I do not recommend it. It becomes cloudy, and the noodles absorb some of the broth, changing the texture and flavor. 2. Can I make the soup with just chicken? Yes, but the flavor won’t be as rich and aromatic as that from coconut. It’s still a practical alternative. 3. What do I do if the soup isn’t clear? Most likely, you didn’t strain it enough or the heat was too high. Strain it again and use a finer sieve next time. 4. Can I freeze the soup? I do not recommend freezing with the noodles already added, but the clear broth can be frozen without any issues. 5. Do I have to use all the vegetables on the list? It’s not mandatory, but each vegetable adds extra flavor. If one is missing, it’s not a problem, but celery and parsley root are essential. Nutritional Values Approximately, a serving of soup with meat and noodles has around 180-220 kcal. The protein mainly comes from the meat (12-15 g per serving), and carbohydrates from the noodles (18-25 g, depending on how much you use). Fats: 5-8 g, especially if you leave the skin on the meat. These are approximate values and can vary greatly depending on the exact weight and how much meat or noodles you use. Storage and Reheating The clear soup without noodles can be stored in the refrigerator for 2-3 days. The noodles should be kept separately and added only when serving; otherwise, they will swell and become soft. I only reheat the amount needed; I do not recommend boiling the soup multiple times. If you have leftover broth, it can be frozen without any problems.

Preparation

The vegetables are cleaned and boiled whole, together with the coconut meat and spices, over medium heat for about 60 minutes with approximately 4000 ml of cold water. I admit I used the pressure cooker again, which reduced the boiling time to about 30 minutes. After the meat is boiled, the soup is strained into another pot, seasoned with salt, and cooked again. The homemade noodles are boiled separately in boiling water with a little salt. After boiling, they are drained and added to the meat soup. It is served hot, sprinkled with finely chopped greens and according to everyone's taste, either plain or with the boiled vegetables and meat. Enjoy your meal!

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