CORIANDER (CILANTRO) AND COCONUT SOUP
A extremely wonderful soup from Simon Hopkinson's "roast chicken and other stories". Great on a cold day.
Provided by KitchenManiac
Categories Coconut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
- Simmer gently for 30 minutes.
- Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
- Return to the pan, reheat and simmer gently for 5 minutes.
- Strain once more and return to the rinsed out pot.
- Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
- Ladle into bowls and serve immediately.
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
VEGAN CREAM OF CORIANDER (CILANTRO) SOUP
Since I can't grow it to save my life and the supermarket seems to only sell it in giant bunches I constantly find myself left with a big bunch of coriander (cilantro) hanging out in my fridge. I hate, hate, hate wasting food so I had to come up with a way to use it up before it died a slow and messy death in the back of my fridge!
Provided by KristinV
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
- Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
- Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
- Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.
Nutrition Facts : Calories 271, Fat 9.3, SaturatedFat 8.6, Sodium 26.6, Carbohydrate 45.4, Fiber 1.7, Sugar 31.2, Protein 2.9
CRAB, COCONUT, AND CILANTRO SOUP
We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook" NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you.
Provided by JKiebler1
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
- Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
- Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
- Stir in the lime juice and remaining cilantro, then season with salt to taste.
- Serve with chili oil and lime wedges on the side.
THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)
This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving
Provided by Jubes
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
- Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
- Remove from the heat and allow to stand for 10 minutes.
- Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
- Rinse your saucepan.
- Return your stock/soup base to the same saucepan.
- Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
- Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
- Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
- Serve hot.
Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6
OPRAH'S THAI CHICKEN COCONUT CURRY SOUP
Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato
Provided by Sayster
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Strain broth over a bowl through a fine-mesh sieve; discard solids.
- Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
- Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
- Garnish with tomato, coconut shavings and cilantro; serve hot.
Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6
THAI COCONUT, BROCCOLI AND CORIANDER SOUP
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Provided by Donna Hay
Categories Soup/Stew Kid-Friendly Quick & Easy Dinner Coconut Spinach Shallot Cilantro Green Onion/Scallion Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
- Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.
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