Chè Khoai Lang Gừng (Sweet Potato and Ginger Sweet Soup)
85% chuẩn vị · Vietnamese
A warming variation of Chè Khoai Lang that incorporates the spicy kick of fresh ginger, creating a more complex flavor profile. Often includes black tapioca pearls for texture.
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Nguyên liệu
- Sweet potatoes400g
- Coconut milk400ml
- Black tapioca pearls (pre-cooked or dried)50g
- Sugar (granulated or palm sugar)80g
- Water200ml
- Fresh ginger20g (about 1-inch piece)
- Salt1/4 teaspoon
- Mint leaves (for garnish)a few
Các bước
- 1
Peel and cube the sweet potatoes into bite-sized pieces.
- 2
Peel and thinly slice or grate the fresh ginger.
- 3
If using dried black tapioca pearls, cook them according to package directions. Drain and rinse.
- 4
In a pot, combine coconut milk, water, sugar, salt, and the sliced/grated ginger. Heat over medium heat, stirring until sugar dissolves. Let it simmer gently for 5 minutes to infuse the ginger flavor.
- 5
Add the cubed sweet potatoes to the pot. Bring to a gentle simmer and cook for about 15-20 minutes, or until the sweet potatoes are tender.
- 6
Add the cooked or dried tapioca pearls to the pot. Simmer for another 5 minutes.
- 7
Remove ginger slices if desired before serving. Serve warm or chilled. Garnish with fresh mint leaves.
