How to make cannabis soup?
We offer you to taste a soup by Chef Ashley Boudreaux that combines different strains of cannabis in its recipes according to their terpenes. Indeed, each plant has different terpenes, each of which has its own uniqueness. Choosing the right variety of cannabis to combine with the right dish is important. Asian dishes often have complementary fragrances that make it easy to incorporate cannabis. This variation of The Thai Tom Yum Ganja Soup is available in The Official High Times Cannabis Cookbook. In this dish prepared in 30 minutes, the cannabis goes very well with lemongrass, basil and mint.
Tom Yum Ganja
Ingredients for 7 servings of Tom Yum Ganja soup
- 7 grams of finely ground cannabis flowers, preferably with Sativa dominance, like our High Way.
- 2 cans of 400 ml of Coco cream preferably, but milk may also be suitable.
- 120 ml mango juice
- 1 lemongrass sprig, peeled and cut into 7 cm pieces
- 225 grams of shelled shrimp (optional)
- 1 425 gram can of baby corn, drained and cut.
- 1 225 gram can of chinese water chestnuts, sliced, drained.
- 60g green onions
- 3 tablespoons freshly chopped coriander
- 2 tablespoons chopped fresh basil
- 1 tablespoon and a half of chopped fresh mint
- 2 tablespoons Madras curry
- 1/2 teaspoon ginger powder
- 1/2 or 1 tablespoon Sriracha sauce (garlic chili sauce)
- The juice of half a lemon
- 1 teaspoon sesame oil
What to do
- Mix the cannabis and coconut cream in a large saucepan over a very low heat.
- Simmer for 10 minutes, stirring regularly.
- Gradually add the mango juice.
- Then add the lemongrass, and the shrimp if you don’t cook the vegan version.
- Simmer for a good 5 minutes.
- Add corn, Chinese water chestnuts, green onion, coriander, basil, mint, curry, ginger and finally Siracha garlic and chili sauce. Cook for 15 minutes, stirring regularly.
- Season with lemon juice, then sesame oil and salt to taste.
- Remove the lemongrass before serving.
Enjoy your meal!