Best 4 Pineapple Curry Soup Recipes
Tantalize your taste buds with a culinary journey to the tropics with this delectable Pineapple Curry Soup. This symphony of flavors is a delightful fusion of sweet pineapple, aromatic curry spices, and creamy coconut milk. This lip-smacking soup is not only a taste sensation but also a visual delight, boasting vibrant hues of yellow and orange. The article features a collection of recipes, each offering a unique twist on this classic dish. From a traditional Thai-inspired version to a modern vegan interpretation, there's a recipe to suit every palate and preference. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating this tantalizing soup, ensuring a delicious and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
PINEAPPLE CURRY CHICKEN
Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.
Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
PINEAPPLE CURRY SOUP
Make and share this Pineapple Curry Soup recipe from Food.com.
Provided by Nyteglori
Categories Pineapple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and saute onion until golden brown.
- Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat.
- Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again.
- Add pineapple and cognac to taste. Serve immediately.
THAI PINEAPPLE SHRIMP CURRY
My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!
Provided by Deb Brown
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
- Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.
Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g
Tips:
- Use fresh pineapple: Fresh pineapple gives the soup a brighter and more vibrant flavor than canned pineapple.
- Choose a good quality curry paste: The curry paste is the key ingredient in this soup, so it's important to choose a good quality one. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
- Don't be afraid to adjust the heat: This soup can be made as mild or as spicy as you like. If you want a spicier soup, add more curry paste or chili peppers. If you want a milder soup, use less curry paste or omit the chili peppers.
- Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as rice, noodles, yogurt, or cilantro.
Conclusion:
Pineapple curry soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover pineapple. With its sweet and savory flavor, this soup is sure to be a hit with the whole family.
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