QUICK COCONUT CURRY SOUP
This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes!
Provided by Pillsbury Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
- Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.
Nutrition Facts : Calories 400, Carbohydrate 14 g, Cholesterol 40 mg, Fat 5 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 8 g, TransFat 0 g
COCONUT CURRY VEGETABLE SOUP
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY CHICKEN CURRY SOUP
Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
- Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
- Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
MISO COCONUT CURRY SOUP - CREAMY ZEN TROPICAL MASTERPIECE
This Miso Coconut Curry is my masterpiece soup. It's so thick and creamy, one small bowl will satisfy. It's a fusion of traditional Miso Soup, Tom Ka Gai, and Red Curry. Ive had quite a few people who don't even like coconut that love this soup. This soup is really fun to make with a friend, you can taste a tiny sip after each step and get a sense of its slow passionate evolution into a creamy tropical masterpiece. This is like a zen meditation of patience, it will pay off!
Provided by CareyJamesBalboa
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boil 8 Cups Water with 2 tbs Pink Himalayan Sea Salt on high heat. Use a nice stainless steel soup pot that has a good lid with a little hole in it. (preferably see through) You will need at least 3-4 inches of room on top, so a deep pot is ok.
- When it boils, turn the heat off (let it go below the bubbling point).
- Just as the bubbles settle down add 3 teaspoons Bonito Fish Powder soup stock.
- Stir gently, cover and wait 2-3 minutes, taste a sip.
- Add 1 bunch of thinly sliced fresh Scallion Green Onions.
- This is your basic stock.
- Stir gently, cover and wait 2-3 minutes, taste a sip.
- Turn back on heat and slowly raise heat just below medium *never let soup bubble from this point on. Watch it closely, you can burn this soup if you are not slow and easy. Do not go above medium heat from this point forward.
- Add 3-4 tablespoons of mellow white miso paste. (organic) Slowly mash the miso into the soup with a large ladle and wooden spoon. Ease it into the hot soup, you cream it just under the soup near the surface. Now you have your basic creamy miso soup.
- Stir gently, cover and wait 2-3 minutes, taste a sip. you'll already love it.
- Keep the heat below the bubbling point, this soup is a delicate one.
- Add 2 cans of Coconut Milk, shake them vigorously before you open them.
- Stir gently, cover and wait 2-3 minutes, taste a sip. yep, that was a mouthgasm you just had.
- Add 1 large tablespoons of Red Panang Curry Paste. Slowly mash the curry paste into the water in a large ladle ease it into the hot soup, you cream it just under the soup near the surface.
- Stir gently, cover and wait 2-3 minutes, taste a sip. I know! how could it get any better?!?!
- *never let soup bubble at this point. Low or just below medium heat*.
- Now throw in two little thai red hot peppers, whole, stem and all, do not cut them, so that they barely spice the soup.
- Stir gently, cover and wait 2-3 minutes, taste a sip. this is like a zen meditation of patience, it will pay off!
- Add in the fresh finely grated galangal root (fine grate about an inch).
- Add the 8 small kaffir limes leaves (whole).
- Stir gently, cover and wait 2-3 minutes, taste a sip. you taste the soup evolve at each step.
- Now we will prep the lemon grass stalk. Chop off the white root looking bottom part about an inch going up. Only chop off the bottom part, leave some white. Then chop it again at the top green part where it begins to split the whole usable part should be about 4 inches long from the bottom going upwards. Then unwrap a layer or two until you have only the middle part. Smash it with a coffee cup or the flat part of the knife. Finely chop it a few times until it is thinly minced.
- Add in the prepped minced lemongrass stalk to the soup.
- Stir gently, cover and wait 2-3 minutes, taste a sip. do you love me yet? :-).
- Then add the fresh shiitake mushrooms. Cut them into little strips. (no stems, only the flat caps).
- Add the can of straw mushrooms. Don't cut these, put them in whole. (drain the water from the can) Use fresh straw mushrooms if you can find them. Wait until the mushrooms fuse totally into the soup.
- Stir gently, cover and wait 2-3 minutes, taste a sip.
- Add in 1 teaspoon coarse brown sugar.
- Add in 1/2 of a lime juiced (squeeze it in the soup) don't put the whole lime in, just its juice.
- Stir gently, cover and wait 2-3 minutes, taste a sip. you taste that? it's tropical love!
- Then add the thick long udon noodles, freshly frozen. You can put the whole frozen udon square into the soup. I use one or two squares of the frozen 5 packs.
- Stir gently, cover and wait 2-3 minutes, taste a sip.
- Lightly poach some quail eggs, you can find them in an asian market. They are hard to crack so you must be carful or you will break the yellow part and it won't look as good. I use a very sharp chef knife and give them a little chop on the side near the fattest part. Use an egg poacher the kind that has little non-stick bowls that float above hot water. Put a tiny dab of butter in each bowl and then the egg on top once the butter is melted. Once again use low to medium heat, quail eggs can be done in about 30 seconds, if you like the sunny look.
- You are now ready to serve your soup.
- Serve with fresh (de-stemmed) cilantro leaves on top, and gently place a few lightly poached quail eggs on top. I like them barely poached, sunny and a bit runny.
- Enjoy!
Nutrition Facts : Calories 755.4, Fat 56.2, SaturatedFat 41.7, Cholesterol 235.5, Sodium 8274.1, Carbohydrate 48.4, Fiber 10.8, Sugar 10.7, Protein 26.9
CREAMY COCONUT THAI CURRY
A beautifully creamy curry, this dish is incredibly easy to prepare. It can be made in advance and left to marinade for a deeper flavour, or eaten immediately if you can't resist the smells eminating from the kitchen! The version below is fairly mild, but if you prefer it a little hotter, just add more chilli to taste. Kafir lime leaves are available from most large supermarkets these days. If you can't get them fresh, you may find them dried, or jarred.
Provided by Snowbunny Andorra
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim chicken breasts and cut into 2cm cubes.
- Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
- Heat the oil in a wok over a medium heat.
- Add all the chopped spices and heat, stirring constantly, for 1 minute.
- Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
- Stir in the coconut milk, season and bring to the boil.
- Allow to simmer for 7 minutes.
- If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
- Serve with rice and stir-fried vegetables.
Nutrition Facts : Calories 503.7, Fat 38.6, SaturatedFat 23.5, Cholesterol 92.8, Sodium 109, Carbohydrate 8.4, Fiber 0.4, Sugar 1.3, Protein 33.2
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