{"id":2918,"date":"2026-05-02T07:02:31","date_gmt":"2026-05-02T07:02:31","guid":{"rendered":"https:\/\/chefofnature.com\/?p=2918"},"modified":"2026-05-02T07:02:32","modified_gmt":"2026-05-02T07:02:32","slug":"knotweed-coconut-soup","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=2918","title":{"rendered":"Knotweed coconut soup"},"content":{"rendered":"\n

Japanese knotweed is an excellent spring vegetable for soup. Two years ago, we made a more filling ground elder-Japanese knotweed soup<\/a> topped with St. George mushrooms. In this year’s recipe, we combined Japanese knotweed with coconut milk, creating a light, creamy, curry-like, fresh soup. We combined Japanese knotweed with seasonal fresh greens and added dried wood ears, saved during the winter season.<\/p>\n\n\n\n

For more recipes, see here<\/a>.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Knotweed coconut soup<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course, Soup<\/span><\/div>
Cuisine: <\/span>Asian<\/span><\/div>
Keyword: <\/span>Japanese knotweed, wild garlic<\/span><\/div><\/div>\n
Servings: <\/span>3<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 pot<\/div><\/li>
  • 1 wokpan<\/div><\/li>
  • 1 Strainer<\/div><\/li>
  • 1 Blender<\/div><\/li>
  • 1 ladle<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Knife<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 3<\/span> stems<\/span> young hogweed<\/span><\/li>
    • 7<\/span> bulbs<\/span> wild garlic<\/span><\/li>
    • 350<\/span> g<\/span> Japanese knotweed<\/span><\/li>
    • 7<\/span> leaves<\/span> ground elder<\/span><\/li>
    • 4<\/span> stems<\/span> cleaver<\/span><\/li>
    • 1<\/span> l<\/span> water<\/span><\/li>
    • 200<\/span> ml<\/span> coconut milk<\/span><\/li>
    • 20<\/span> g<\/span> dried woodears<\/span><\/li>
    • vegetables of choice (here: peas, beans, banana flowers, bean sprouts)<\/span><\/li>
    • salt for taste<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Wash all herbs, separate wild garlic bulbs and wash well. <\/span><\/div>
        \"\"<\/div> <\/li>
      • Wash knotweed and cut it into small cubes<\/span><\/div>
        \"\"<\/div> <\/li>
      • Put knotweed, hogweed, wild garlic bulbs, cut in half, and cleavers into a pot and cover with water. Bring the water to a boil and cook under the lid for about 7 minutes.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Remove hogweed and cleavers. Add ground elder and blend.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Pure the mixture into a strainer directly into the wokpan. <\/span><\/div>
        \"\"<\/div> <\/li>
      • Set the wokpan on medium heat, and add dried wood ears and the vegetables of choice. Let the mixture simmer for about 10 minutes. <\/span><\/div>
        \"\"<\/div> <\/li>
      • Add coconut milk and serve. <\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        Japanese knotweed is an excellent spring vegetable for soup. Two years ago, we made a more filling ground elder-Japanese knotweed soup topped with St. George<\/p>\n","protected":false},"author":2,"featured_media":2916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[260,257,255,258,236,8,261,268],"tags":[],"class_list":["post-2918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cleavers","category-ground-elder","category-hogweed","category-japanese-knotweed","category-main-course","category-spring","category-wild-garlic","category-wood-ears"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2918"}],"version-history":[{"count":9,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2918\/revisions"}],"predecessor-version":[{"id":2951,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2918\/revisions\/2951"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/2916"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}