Best Coconut Soup With Caramelized Plantains Recipes

PLANTAIN SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onions, carrots, celery, and garlic and cook until the onions are soft and browned, 8 minutes, stirring often with a wooden spoon. Add the chicken stock, plantains, cilantro, bay leaves and cumin, and bring to a boil, reduce the heat to the lowest setting and cook at a bare simmer, uncovered, until the plantains are very tender, 45 minutes.
• Transfer half of the soup to a blender and puree until smooth. *When blending hot liquids, fill the blender less than halfway full, place the lid askew and pulse the liquid at first to release some heat, otherwise, your blender top could pop! Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

"SOUP TO NUTS" COCONUT SOUP WITH CARAMELIZED NUTS

Steps:

• Nuts:
• Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
• Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
• Soup:
• Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
• Place in serving bowls and garnish with caramelized nuts and chopped mint.

THE BEST THAI COCONUT SOUP

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.