Sweet Coconut Soup

Makes: 4 servings

Time: 15 minutes with cooked beans

F M V

Combining jasmine tea and coconut milk makes for an unusual, light, and delicious soup. Mung beans — a common ingredient in Asian desserts — add a mild flavor and texture, but since some people find them too gritty, I make them optional. The fruit adds more layers of flavor, texture, and color; keep the pieces bite-sized for easier eating.

• 2 teaspoons jasmine tea
• ¼ cup sugar, or to taste
• 2 cups coconut milk (to make your own, see page 304)
• 1 cup cooked mung or adzuki beans (see page 435; optional)
• 1 cup sliced or chopped fresh fruit, like mango, kiwi, papaya, melon, lychees, or any tropical fruit
• Shaved or shredded coconut, preferably fresh, for garnish

1. Bring 1½ cups water to a boil and brew the tea for about 5 or 6 minutes (you want it to be strong); strain out the tea leaves. Stir in the sugar until it’s dissolved; set the tea aside and let it cool (quicker in the fridge). Shake or whisk the coconut milk to blend the thick “cream” with the juice (especially if you’re using canned). Chill the coconut milk as well (to quickly chill the tea and/or coconut milk, put a cup or two of ice in a medium bowl and pour the tea or milk over the top; stir for about 30 seconds, then strain out the ice). Combine the tea and coconut milk.
2. Divide the beans if you’re using them and the fruit among 4 bowls and pour over the coconut-tea mixture. Garnish with coconut and serve.

Sweet Coconut Soup with Grains or Tapioca Use cooked grains in place of the beans: Substitute 1 cup cooked pearl couscous, pearled barley, rice, or pearl tapioca for the mung or adzuki beans.

Sweet Almond Soup Light and delicious; serve it chilled or warm: Omit the tea and beans. Substitute almond milk for the coconut milk; berries, pomegranate seeds, apricots, or peaches for the fruit; and sliced almonds for the shaved coconut. Add 1 teaspoon almond extract, rose water, or vanilla extract if you like. Mix the sugar and extracts, if you’re using any, into the almond milk, stirring until the sugar is dissolved. Chill or warm the almond milk and pour it over the fruit; serve the soup cold or warm.