Coriander Cilantro And Coconut Soup Food

CORIANDER (CILANTRO) AND COCONUT SOUP

Steps:

• Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
• Simmer gently for 30 minutes.
• Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
• Return to the pan, reheat and simmer gently for 5 minutes.
• Strain once more and return to the rinsed out pot.
• Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
• Ladle into bowls and serve immediately.

CRAB, COCONUT, AND CILANTRO SOUP

Steps:

• Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
• Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
• Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
• Stir in the lime juice and remaining cilantro, then season with salt to taste.
• Serve with chili oil and lime wedges on the side.

CREAMY CORIANDER / CILANTRO SOUP

Steps:

• Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
• To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
• Sprinkle the flour over the butter and whisk until a pale golden color.
• Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
• Season with the soy sauce and pepper.
• Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
• In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
• Add the coriander leaves and soy sauce and blend until smooth.
• Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
• *ahem* Sorry.
• Pour everything back into the saucepan over low heat and heat through, stirring.
• While still warm, toss in the cheese, stir for one minute and serve.

THAI COCONUT, BROCCOLI AND CORIANDER SOUP

Steps:

• Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
• Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.

VEGAN CREAM OF CORIANDER (CILANTRO) SOUP

Steps:

• Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
• Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
• Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
• Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

OPRAH'S THAI CHICKEN COCONUT CURRY SOUP

Steps:

• In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
• Bring to a boil; reduce heat and simmer 30 minutes.
• Strain broth over a bowl through a fine-mesh sieve; discard solids.
• Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
• Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
• In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
• Garnish with tomato, coconut shavings and cilantro; serve hot.