Quick Coconut Soup Food
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
CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
INDIAN COCONUT SOUP
I have long enjoyed coconut soup in Indian restaurants, and I finally set about to make my own. Now I like mine best of all! :-) It's quick and easy, and it has a nice texture.
Provided by Geri by the Sea
Categories Coconut
Time 20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Sautee coconut in butter until toasted, stirring well.
- Add 1/4 cup pistachios, sautéing a little longer.
- Add honey and spices and stir.
- Add milk and coconut milk, stirring slowly.
- Heat but don't boil.
- Froth individual servings in blender or espresso machine if desired.
- CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
- Serve garnished with pistachios.
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