Silky Coconut Fennel Rice Soup with Crispy Mustard Seed Crumbs

Silky Coconut Fennel Rice Soup with Crispy Mustard Seed Crumbs 🥥🌿 This bowl is gentle, creamy and full of small texture surprises. Fennel cooks down until sweet and mellow, rice thickens the soup naturally, coconut milk gives it a soft silky body, and lime keeps the finish fresh. The crispy mustard seed crumbs are the tiny crunchy thing that makes the whole bowl feel complete. 🍲 Yield: 4 generous bowls Time: 15 minutes prep, 30 to 35 minutes cooking Ingredients For the soup: - 2 tbsp olive oil or neutral oil - 1 medium onion, finely sliced - 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved - 3 garlic cloves, finely chopped - 1 tbsp finely grated ginger - 150 g jasmine rice or basmati rice, rinsed - 900 ml vegetable stock - 400 ml full-fat coconut milk - 1/2 tsp fine sea salt, plus more to taste - 1/4 tsp ground white pepper or black pepper - 1 lime, zest and juice - 2 tbsp chopped coriander, parsley or dill For the crispy mustard seed crumbs: - 2 tbsp olive oil or coconut oil - 1 tbsp black or brown mustard seeds - 70 g panko breadcrumbs or coarse fresh breadcrumbs - 1 small garlic clove, finely grated - 1/4 tsp ground turmeric, optional for colour - Pinch of sea salt To serve: - Extra coconut milk for swirling - Fennel fronds - Lime wedges - Chilli flakes or chilli oil, optional Method 🥣 1. Build the base. Warm the oil in a heavy pan over medium heat. Add the onion and sliced fennel with a pinch of salt. Cook for 8 to 10 minutes, stirring often, until the fennel looks glossy and softened but not browned. 2. Add aromatics. Stir in the garlic and ginger. Cook for 1 minute, just until fragrant. If the pan looks dry, add a splash of stock so the aromatics do not catch. 3. Simmer the rice. Add the rinsed rice, vegetable stock, coconut milk, salt and pepper. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 22 to 26 minutes, stirring now and then, until the rice is tender and the soup looks creamy. The rice should thicken the broth but still leave it spoonable. 4. Make the crumbs. While the soup cooks, heat the oil in a small frying pan. Add the mustard seeds and cover loosely for 20 to 30 seconds as they begin to pop. Stir in the breadcrumbs, grated garlic, turmeric if using, and salt. Cook for 3 to 5 minutes, stirring often, until golden, crisp and fragrant. Tip onto a plate so they stay crunchy. 5. Adjust the soup. Stir in the lime zest, half the lime juice and the chopped herbs. Taste, then add more salt or lime juice until the soup tastes bright rather than flat. If it is thicker than you like, loosen it with hot stock or water. 6. Serve. Ladle into warm bowls. Add a small swirl of coconut milk, then scatter over the crispy mustard seed crumbs, fennel fronds and extra herbs. Add chilli flakes or chilli oil if you want a little heat. 🍽️ Serving and storage tips - Keep the crumbs in a separate airtight container and add them at the table. - The soup thickens as it sits because of the rice. Reheat gently with a splash of stock, water or coconut milk. - For a fuller meal, add roasted chickpeas, soft-boiled eggs or quick greens on the side. - Leftover soup keeps well for 3 days in the fridge. - If fennel is mild, add an extra squeeze of lime and a little more chopped herbs before serving. Save this when you want a soft, cosy soup with a bright crunchy finish. 💛 Tasteloom.club