Best Coconut Coriander Soup With Vermicelli And Turkey Recipes

Thai-Inspired Coconut Curry Soup With Vegetables image

Provided by Ali Slagle

Time 20m

Yield 4 servings

Number Of Ingredients 11

5 ounces rice vermicelli noodles
1 tablespoon coconut oil
1 cup chopped sweet potato, carrots, parsnips, cauliflower or winter squash
1 (2-inch) piece ginger, finely grated (no need to peel)
4 garlic cloves, finely grated
3 tablespoons Thai red curry paste
Kosher salt and black pepper
1 (14-ounce) can full-fat coconut milk
1 cup chopped snow peas, bok choy, snap or frozen peas, edamame or green beans
1 lime
Cilantro or basil leaves, for serving

Steps:

Cook the noodles according to package directions. Drain, rinse and set aside.
While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

Turkey Mulligatawny Soup with Coriander image

Yield Makes about 14 cups, serving 10

Number Of Ingredients 13

the carcass of a roast turkey, broken into large pieces
about 4 1/2 quarts (18 cups) plus 1/3 cup water
4 garlic cloves
three 1-inch cubes of peeled fresh gingerroot
1/4 cup vegetable oil
2 tablespoons curry powder
3/4 teaspoon ground cumin
2 large boiling potatoes (about 1 pound total)
4 cups chopped onion
3 carrots, sliced
1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
1/4 cup fresh lime juice, or to taste
1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish

Steps:

In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.

Coriander (cilantro) And Coconut Soup image

Provided by KitchenManiac

Categories Coconut

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

600 ml chicken stock or 600 ml vegetable stock
1 tom yam broth cubes (can be found in asian food market) (optional)
2 inches fresh gingerroot, unpeeled but chopped
6 spring onions, trimmed and finely chopped
4 small fresh red chilies, seeded,and finely chopped
2 stalks lemongrass, chopped
2 cloves garlic, peeled and chopped
120 g fresh coriander, leaves finely chopped and reserved,stalks also finely chopped
1 lime, juice of
3 tablespoons fish sauce
400 ml coconut milk
150 ml heavy cream

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.

Thai Coconut, Broccoli and Coriander Soup image

Provided by Donna Hay

Yield 4 Servings

Number Of Ingredients 9

1/3 cup store-bought green curry paste
1 (13.5-ounce) can coconut milk
3 cups water
Sea salt and cracked black pepper
1 pound broccoli florets, chopped
2 cups baby spinach leaves, plus more to serve
2 cups cilantro leaves
2 scallions, shredded
Store-bought crispy shallots or onions, to serve

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.