Surins Coconut Soup Recipes

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.

Steps:

• Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
• Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
• Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
• VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.

Steps:

• In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.

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. If using chicken, skip to step 5.
• Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
• For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon grass, 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 simmer 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.

Steps:

• Peel and chop onion.
• Remove the seeds of jalapeno pepper and cut into slices.
• Peel and chop pumpkin.
• Stew onion, jalapeno pepper and pumpkin in olive oil.
• Add potato, ginger and lemongrass.
• Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
• Remove lemongrass and mash the soup to puree.
• Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.

Steps:

• Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
• Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
• Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.