Best The Best Ever Red Pepper Curry Coconut Soup Recipes
ROASTED RED PEPPER COCONUT SOUP
From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work. This was the perfect recipe to use up a good portion of them. Feel free to adjust the heat to suit your tastes. The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!
Provided by Kozmic Blues
Categories Peppers
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Warm oil over medium heat in large stock pot.
- Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
- Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
- In batches in a blender, puree the soup until smooth.
- Return it to the soup pot and cook on medium heat until hot.
- Serve immediately.
Nutrition Facts : Calories 113.6, Fat 5.1, SaturatedFat 0.7, Sodium 505.2, Carbohydrate 15.7, Fiber 4.3, Sugar 9.1, Protein 2.5
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
RED CURRY COCONUT CHICKEN SOUP
I spend most days craving some form of curry and since soup is my favorite thing I developed a soup that answered my curry craving and cooks up super fast for a dinner in about 30 minutes! This recipe is highly adaptable to whatever vegetables or meat you have on hand! Add rice or noodles to make it more filling.
Provided by equine_woman
Categories Chicken Breast
Time 35m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, sauté for 2 minutes more.
- Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil.
- Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!
Nutrition Facts : Calories 275, Fat 16.2, SaturatedFat 4, Cholesterol 103.6, Sodium 228.3, Carbohydrate 12.1, Fiber 1.2, Sugar 7.4, Protein 19.8
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