Coconut Soup St Kitts Recipes

"SOUP TO NUTS" COCONUT SOUP WITH CARAMELIZED NUTS

Provided by Robert Irvine : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup granulated sugar
1 1/2 cups cashews
2 teaspoons butter
1/8 teaspoon cayenne pepper
Pinch salt
2 tablespoons butter
1 cup shredded coconut
2 cups whole milk
2 cups coconut milk
2 cups coconut ice cream
1/2 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons freshly chopped mint leaves

Steps:

Nuts:
Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
Soup:
Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
Place in serving bowls and garnish with caramelized nuts and chopped mint.

RED LENTIL & COCONUT SOUP

Red lentil & coconut soup image

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Provided by Sara Buenfeld

Categories Dinner, Lunch, Soup, Supper

Time 35m

Number Of Ingredients 9

Ingredients

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves , sliced
1l vegetable stock
400ml can coconut milk
2 leeks , well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes , cut into wedge

Steps:

Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

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

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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 SOUP (ST. KITTS)

Coconut Soup (St. Kitts) image

Make and share this Coconut Soup (St. Kitts) recipe from Food.com.

Provided by EdandTheresa

Categories Coconut

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces grated coconut
6 cups chicken stock
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/2 cup heavy cream
salt
white pepper

Steps:

Combine coconut and chicken stock in a heavy saucepan.
Cover and cook on simmer for 30 minutes.
Strain through a sieve.
Discard the coconut after pressing down to extract all liquid.
Cream the the flour and butter together and stir into stock with the heavy cream, stirring over low heat, until soup is. thickened.
Season to taste with salt and pepper.

Nutrition Facts : Calories 447.3, Fat 38.5, SaturatedFat 29.4, Cholesterol 44.5, Sodium 365.3, Carbohydrate 19.9, Fiber 6.2, Sugar 6.6, Protein 9.3

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