CREAMY BANANA, LEMONGRASS AND COCONUT SOUP
From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.
Provided by COOKGIRl
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Soup can be prepared one day ahead then reheated.
- In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
- Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
- Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
- Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
- Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 431.2, Fat 36, SaturatedFat 21.4, Sodium 71.9, Carbohydrate 28.9, Fiber 3.2, Sugar 13.8, Protein 4.2
BUTTERNUT CHICKEN AND BANANA SOUP
I know . . . bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!
Provided by Shannon AndBarrett Satterlee
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
- Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
- Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 14.5 g, Cholesterol 30.9 mg, Fat 8.4 g, Fiber 2.7 g, Protein 13 g, SaturatedFat 5.6 g, Sodium 567.4 mg, Sugar 5.6 g
SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI
Steps:
- Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
- Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.
HOT & SOUR COCONUT SOUP
A really light soup with plenty of fresh vibrant flavours. Serve it as a main course, or without rice as a light starter
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
- Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.
Nutrition Facts : Calories 356 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.47 milligram of sodium
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
BANANA SOUP!
A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT
A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)
Provided by Nolita_Food
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water and coconut milk to boil in a medium saucepan.
- Add sugar, salt, tapioca.
- Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
- Stir in bananas, remove from heat and let stand for 15 minutes.
- Note: after you add the bananas, don't stir too much, it'll break up the fruit.
- Serve hot, or chill for 3-4 hours.
- Cook time not incl.
- chill time.
HOT COCONUT BANANA SOUP
Categories Soup/Stew Vegetable Vegetarian Kid-Friendly Wheat/Gluten-Free Healthy
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- 1. NOTE: Soup can be prepared one day ahead then reheated. 2. In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown. 3. Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown. 4. Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes. 5. Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes. 6. Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through. 7. Season to taste with salt and pepper.
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