Look at the garlic scapes as a cross between a green onion and garlic – fresh, crunchy and green with a subtle garlic flavor.
By Chitra Agrawal
I combined the garlic scapes and vegetables into a curried coconut soup flavored with Indian spices, shallot, ginger, green chilies, lime and soy sauce. I paired it with some udon noodles, but I’m sure the soup would go nicely with spinach or egg noodles too.Print
Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.