CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
BOMBAY TOMATO-COCONUT SOUP
Here's a recipe that starts with an everyday staple-a can of crushed tomatoes-and ends up in an exotic corner of the world.
Provided by barefootmommawv
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
- Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
- Stir in the coconut milk and remove the bay leaf.
- In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
- Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
- Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
- Note:.
- To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.
Nutrition Facts : Calories 260.6, Fat 21.1, SaturatedFat 11.8, Sodium 340.1, Carbohydrate 18.3, Fiber 4, Sugar 11.6, Protein 3.1
LIGHT THAI COCONUT SOUP
You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.
Provided by Late Night Gourmet
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- Separate seeds, if any, from tamarind paste and discard.
- Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
- Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
- Stir in the fish sauce; simmer for 15 minutes.
- Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
- Add the shrimp; cook until no longer translucent (about 5 minutes).
- Stir in the lime juice and rice vinegar.
- In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
- Stir in the lime juice and rice vinegar.
HERBED BOMBAY TOMATO SOUP
This soup is thick and rich! Filled with lots of sliced onions and dotted with sweet peas, it's visually appealing as well as delicious.
Provided by morgainegeiser
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
- Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
- Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
- Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
- Spoon soup into bowls and garnish with mint leaves.
Nutrition Facts : Calories 186.6, Fat 5.8, SaturatedFat 1.9, Cholesterol 9.1, Sodium 300.6, Carbohydrate 29.7, Fiber 7.1, Sugar 4.6, Protein 8.4
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