Best Spicy Coconut Soup Recipes

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

SPICY CORN AND COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

SPICY COCONUT PUMPKIN SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

SPICY LENTIL-COCONUT CURRY/SOUP

Steps:

• In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
• Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
• Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
• In a large frying pan or skillet, heat the oil.
• Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
• Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
• Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

Steps:

• Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• 1. Start by pulling all the roasted chicken off the bones. Keep in big chucks. Set aside. Cook Jasmine Rice according to package. I use my rice cooker and add 2 cups rice and 4 cups water to make about 2 cups.
• 2. In large stock pot add Sesame Oil and Hot Chili Oil. Coat entire pot. Add mushrooms and cook for 1 minute. Bouillon Cubes, Ginger, Garlic, and Lemongrass. Cook for about 5 minutes making sure the bouillon is married with everything.
• 3. In a small glass bowl mix together the Red Curry paste, and Cornstarch and stir really good for about 1 minute. Add water, Coconut Milk, Fish Sauce, and Sugar. Simmer 1 minute. Reduce heat and simmer for 10 minutes.
• 4. Fold in Chicken and Roast Peppers. Serve in bowl over cooked jasmine rice. Top as desired with green onions, cilantro, and a dash of lime juice.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lelmongrass); cook 3 minutes, stirring occasionally. Add chili paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lemon juice.

SPICY SPINACH AND COCONUT SOUP

Steps:

• Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
• Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
• Take seeds off chili pepper and finely chop it.
• Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
• Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
• Preheat oven on broiler setting.
• Add spinach and leave them for 3 minutes or until they wither.
• Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
• Squeeze lemon, add to soup and season with salt.
• Grill grated coconut for 2 minutes in the oven.
• Serve in individual bowls and decorate with grilled coconut.

SPICY COCONUT NOODLE SOUP

Steps:

• Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
• Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE MUSHROOMS

Steps:

• For spice paste:
• Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
• For soup:
• Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
• Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
• Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
• Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

SPICY RED LENTIL COCONUT SOUP

Steps:

• heat oil in a large saucepan.
• add onions, spices and garlic and cook until softened.
• add lentils, brith, and water and bring to a boil.
• cover, reduce heat, and simmer 30 minutes or until lentils are tender.
• remove from heat and let it stand for 5 minutes.
• with an immersion blender puree soup until it's smooth.
• (this can also be done in a blender, in batches).
• stir in coconut milk and remaining ingredients.
• serve.

SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK

Steps:

• Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
• Bring to boil over medium heat.
• Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
• Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
• Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

SPICY TOFU AND COCONUT CURRY SOUP

Steps:

• In stock pot.
• Saute garlic and onion.
• When onion is tender add: mushrooms, carrots, jalapeno.
• Saute further until mushrooms were soft.
• Add remaining ingredients except cilantro.
• Cook until carrots were softened.
• Add cilantro.

HALIBUT IN SPICY COCONUT SOUP WITH FRIED TARO CHIPS

Steps:

• Bring a large pot of salted water to a boil. Add taro; cook until tender, 15 to 20 minutes. Drain and let cool. Cut cooled taro into 1/4-inch thick slices.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook halibut steaks in the hot oil until lightly browned, about 2 minutes per side. Place halibut steaks on paper towels to absorb excess oil.
• Place cabbage quarters in a large saucepan. Pour in enough water to cover. Bring to a boil; cook until just tender, 4 to 5 minutes. Drain.
• Spread cabbage evenly over the bottom of a large Dutch oven over medium heat. Arrange halibut steaks on top. Layer tomatoes, onion, and chile pepper over halibut.
• Stir coconut milk and water together in a bowl. Pour into the Dutch oven. Season with salt. Bring to a boil; reduce heat and simmer until halibut flakes easily with a fork, about 30 minutes. Avoid stirring too often to keep halibut intact. Sprinkle cilantro on top.
• Heat remaining 6 tablespoons vegetable oil in a deep saucepan over medium-high heat. Cook taro slices in batches until slightly golden, 3 to 5 minutes. Place on a wire rack to cool. Season with sea salt.

TOM KA GAI (SPICY CHICKEN SOUP W/ COCONUT MILK)

Steps:

• Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
• Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
• Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.

COCONUT CURRY LENTIL SOUP WITH SPICY SHRIMP RECIPE - (4/5)

Steps:

• Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat oven to 400° F. Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

SPICY CORN & COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside.
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add reserved corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

SPICY CURRY-COCONUT CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
• Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
• Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.