Best 3 Coconut Soup With Caramelized Lychees And Mango Tofu Recipes

Indulge in a culinary journey to Southeast Asia with this tantalizing Coconut Soup with Caramelized Lychees and Mango Tofu. This symphony of flavors and textures will transport you to a tropical paradise. The creamy coconut broth, bursting with aromatic spices, serves as a harmonious backdrop for succulent caramelized lychees, adding a burst of sweetness. Tender mango tofu, a delightful plant-based protein, soaks up the delectable broth, creating a satisfying bite. Discover a symphony of flavors and textures in every spoonful, making this soup a true masterpiece. This article encompasses not only the coconut soup recipe but also culinary gems like Caramelized Lychees, Mango Tofu, and an optional Spicy Coconut Sambal. Let your taste buds embark on an extraordinary adventure as you explore the diverse culinary offerings within.

Let's cook with our recipes!

COCONUT SYRUP

Coconut Syrup image

A simple and delicious coconut syrup. Try it over banana or mango pancakes for a tropical delight.

Provided by Hunter StClaire

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 40m

Yield 2

Number Of Ingredients 3

Ingredients

1 (14 ounce) can coconut milk
1 cup flaked coconut
¾ cup brown sugar

Steps:

In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

Nutrition Facts : Calories 868.3 calories, Carbohydrate 105.6 g, Fat 52.2 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 46.8 g, Sodium 154 mg, Sugar 93.6 g

CREAM OF COCONUT AND MANGO SOUP

Cream of Coconut and Mango Soup image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons small pearl tapioca
2/3 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/4 cup sugar
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
Garnish: fresh mint sprigs

Steps:

In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK

Vegetable Tofu Soup with Lemongrass and Coconut Milk image

This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

Provided by Uncle Jeffy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h13m

Yield 6

Number Of Ingredients 15

Ingredients

5 tablespoons vegetable oil, divided
1 large onion, chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons curry powder
3 cups vegetable stock
1 (14 ounce) can coconut milk
1 large yam, cut into chunks
2 large carrots, cut into chunks
2 ribs celery, chopped
½ cup red lentils
¼ cup minced lemongrass
2 tablespoons white sugar
salt to taste
1 (12 ounce) package medium-firm tofu, cubed and patted dry

Steps:

Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

Tips:

Mise en Place: Before you start cooking, prep all your ingredients and set them aside. This will make the cooking process smoother and more enjoyable.
Choose Ripe Mangoes: For the best flavor, use ripe mangoes that are soft to the touch but not mushy.
Caramelize the Lychees Properly: Keep a close eye on the lychees as they caramelize. They can burn quickly, so stir them frequently.
Use a Good Quality Coconut Milk: The coconut milk is the base of the soup, so use a good quality brand that is rich and creamy.
Season to Taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or curry paste as needed.

Conclusion:

This coconut soup with caramelized lychees and mango tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give this soup a try. You won't be disappointed!