[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).
Coconut Soup with Sumac
Prep time: 5 minutes
Cook time: 4 minutes
Adapted from Dirty Gourmet.
- 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
- 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.