Best 3 The Best Ever Red Pepper Curry Coconut Soup Recipes
Indulge in a culinary journey with our tantalizing Red Pepper Curry Coconut Soup, a symphony of flavors that will delight your palate. This delectable soup combines the vibrant zest of roasted red peppers, the aromatic warmth of curry spices, and the creamy richness of coconut milk, creating a harmonious blend that promises an unforgettable dining experience.
Embark on a culinary adventure with our curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Thai-inspired curry soup, bursting with zesty lemongrass and galangal, to the creamy and comforting roasted red pepper and coconut soup, each recipe promises to tantalize your taste buds and transport you to a world of culinary delight. For those seeking a vegan alternative, our vibrant red lentil and coconut curry soup offers a delightful symphony of flavors, while the spicy red pepper and coconut soup brings a touch of heat to your meal.
Whether you're a seasoned home cook or just starting your culinary journey, our Red Pepper Curry Coconut Soup recipes are designed to guide you effortlessly through the process. With step-by-step instructions and helpful tips, you'll be able to create this exquisite soup in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving for more.
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
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
Tips:
- Use ripe red peppers: The riper the peppers, the sweeter and more flavorful the soup will be.
- Roast the peppers before using them: Roasting the peppers brings out their natural sweetness and flavor.
- Use a good quality coconut milk: The coconut milk is the base of the soup, so it's important to use a good quality brand.
- Don't be afraid to add some heat: If you like spicy food, add some chili peppers or cayenne pepper to the soup.
- Garnish the soup with fresh herbs: Fresh herbs like cilantro, basil, or mint add a pop of color and flavor to the soup.
Conclusion:
This red pepper curry coconut soup is a delicious and easy-to-make soup that's perfect for a weeknight meal. It's also a great way to use up leftover roasted peppers. The soup is creamy, flavorful, and has a bit of a kick from the curry paste. It's sure to be a hit with your family and friends.
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