Good coconut soup recipe?

Question

besides Thai.

Answer 1

Jamaican Ginger and Coconut Soup

Ingredients for 4 servings

- 1 tbsp. oil

- 1 large onion

- 2 cloves of garlic

- 1 - 5 cm (2") piece of ginger

- 250 ml (1 cup) coconut cream or 1 can of good quality

- 1 liter (4 cups) vegetable stock (homemade or from a cube)

- 1/4 tsp. allspice

- 1 tsp. soy sauce

- A dash of Tabasco (optional)

- Salt and freshly ground pepper

Garnish

- Green onion

- Paprika

Method:

Heat the oil in a large frying pan on a low heat and fry the onion, garlic and ginger until soft. Add the remaining ingredients, except the coconut milk, and stir well.

Bring to the boil, cover and simmer for 15 minutes, stirring occasionally  Stir in the coconut milk and mix well.  Leave to cool, then purée until smooth. Reheat to serve and garnish with slices of red or spring onion and a sprinkle of paprika.

Answer 2

this is probably kind of thai but it's different than the curry based soups. it's delicious and very refreshing in summer. with a lot of noodles it works as a main course.

fry chopped onion and 2-3 carrots in a little oil (until onion gets translucent).

pour in vegetable stock. add a couple of spoons of desiccated coconut, a spoonful of grated ginger and 2 kaffir lime leaves.

cook until the carrot is almost done, than add rice noodles and halved mange tout. boil until noodles are done. the mange tout should retain some bite.

finish with lots of lime juice.

Answer 3

Spicy Sweet Potato and Coconut Soup

INGREDIENTS

    * 1 1/2 pounds orange-fleshed sweet potatoes

    * 1 tablespoon vegetable oil

    * 1 onion, chopped

    * 1 (2 inch) piece fresh ginger root, thinly sliced

    * 1 tablespoon red curry paste

    * 1 (15 ounce) can unsweetened coconut milk

    * 3 cups vegetable broth

    * 3 1/2 tablespoons lemon juice

    * 1 teaspoon sea salt

    * 1 tablespoon toasted sesame oil

    * 1/2 cup chopped fresh cilantro

DIRECTIONS

   1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.

   2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

   3. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.