[dropcap]P[/dropcap]owdered coconut cream will change your backpacking food world. It’s physically light, but packs a punch of flavor. Adding sumac to this soup’s spice profile brightens dark winter nights in camp and fresh basil reminds you of the spring that’s coming (yes, snowed-in East Coast, spring’s coming (eventually)). Hunker down with a hot bowl of coconut soup after hiking and you’re a happy camper.

Note: You can find coconut cream powder on Amazon or at any Asian grocery. Sumac often hides in the spice section of specialty groceries (Whole Foods has it).

[divider]The Recipe[/divider]

Coconut Soup with Sumac

Serves 2

Prep time: 5 minutes

Cook time: 4 minutes

Activity: Backpacking

Adapted from Dirty Gourmet.

[divider]The Ingredients[/divider]

  • 60 grams coconut cream powder (1 packet)
  • 3 cubes vegetable bouillon
  • 2 teaspoons curry powder
  • 1 teaspoon sumac
  • ¼ teaspoon red pepper flakes
  • 1 bunch bean thread noodles (aka cellophane noodles)
  • 1 cup dehydrated veggies (carrots, green beans, cabbage, and/or tomatoes work well)
  • Handful of fresh basil, to garnish

[divider]The Tools[/divider]

  • 2 qt. pot

1. At home, combine coconut cream powder, bouillon, curry powder, sumac, and red pepper flakes in a small zip top bag. Measure noodles and dehydrated veggies and place in separate bag. Wrap basil in a paper towel and, careful to keep out air, seal in small zip top bag.

2. At camp, boil the noodles and dehydrated veggies in 4 cups water. Once vegetables are re-hydrated and noodles are tender, stir in the coconut-sumac spices. Tear fresh basil leaves over top and serve.

Coconut Soup with Sumac