coconut curry soup

I mean, remember this amazing Sweet Potato and Chickpea Curry? (There is a short list of things that don’t sound like they would be awesome in this recipe, like tomatoes… and… I can’t think of any more, so that might be all. Sooo good! ★☆ Here is the reason why this is important. hope you enjoy it! Right? Heat the oil in a 5-quart pot over medium-high to high heat; add half the steak in an even layer on the bottom and cook until browned. …Time’s up because we need to discuss the magic that is a tofu press. Rate this recipe Budget-friendly, one-pot, easy to freeze—we make a big pot of soup just about EVERY Sunday, and we’re always so glad we did. Add the sweet potatoes, coconut milk, broth, salt, pepper, and stir to combine. I KNOW these are mind blowing times. And tadaaaa, this is how this Coconut Curry Soup came into life! Brush 1 tablespoon melted butter over the … I am a curry freak. But my professionally inspired brain is, how can I say this… taking a break? It’s quick and easy to make in less than 30 minutes on the stovetop or let the flavors blend all day in the crockpot. sneaky sneaky Enjoy your tofu press! Helpful tips. My husband Bjork and I live in Minnesota. That’s what this is. This looks delicious! That’s a brilliant idea!! This post contains an affiliate link for that adorably clever TOFU PRESS. I seriously LOVED eating it because it was part crunchy-healthy salad, and part comforting-cozy soup, and I could use different veggies and protein every time I made it. It tastes beyooond amazing and it’s warm and spicy and extremely flavorful. Can you freeze this recipe? Rinse and wash your lentils thoroughly before cooking them. If I had a life motto it would be coconut curry ALL the things…especially when I can put ANYTHING I have in it. Favorite things include my camera, lake days, and dark chocolate. Just like this curry. Squeeze some lime juice over them. Though, I had no idea a tofu press even existed! haha. It combines the dry curry powder with some coconut milk to form a dense paste. Coconut Curry Soup Mix in a Jar. yum! EASY. I’m posting the label that is the closest to accurate even though there are some known errors with the saturated fat amounts. Random question, how do you add emojis to your blog posts?! Next time I will use shrimp. #theendlessmeal #soup Hope you like it Susan! Love it! I only have regular potatoes on hand – how many do you think that would be? To make Coconut Curry Soup Mix in a Jar, layer these ingredients in the order listed in a wide-mouth pint canning jar: 2/3 cup orange lentils; 2/3 cup green lentils; 1 tablespoon curry … Add broth and coconut milk, stir to combine, salt and pepper to taste (make it a little bit too salty, the rice noodles will absorb saltiness later) and get to a boil. Enter: the most beautiful vegetarian/vegan coconut curry soup bowl that really only requires two things from you at its most basic level: CURRY paste or powder of some sort, and COCONUT MILK. It’s a fact. I actually made a version of this with noodles, but it was a little too thick for me with the noodles AND the potato pureed into the broth. SO MANY CHOICES. Add the onion, garlic, and ginger, and stir fry for a few … In place of potatoes, you could also use sweet potatoes, carrots, or eggplant. Made in less than … Vegetarian and vegan! Because when it comes to curry (or soup, actually) it’s the best when you can play with the ingredients! And sriracha. Rice Noodles, shrimps, carrot, bell pepper in a delicious broth with thai curry and coconut milk! I made this tonight and it was delicious. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste – probably even powder, if you worked it right) and a good amount of creamy coconut milk. Chicken soup flavored with coconut and curry make this Thai recipe a reader favorite. Your email address will not be published. This recipe calls for rice vermicelli - a. Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! One: yes! Then, when you cook it, it will get golden brown and crispy on the outside and you’ll love it. A little thing about me: I ♡ FOOD. Thanks for sharing! Nutrition info is for light coconut milk. I love easy soup recipes like this Coconut Curry soup. Adding lentils and vegetables makes it a satisfying, full-bodied soup. anything you have for fresh veggie toppings! Love how customizable and colorful it is…going to check what’s in my fridge right now! I added some chopped baby Nik Choy. Make a big batch of Coconut Curry Soup broth and sliced veggies and use it to make many different soups throughout the week. (light or full fat, both work, choose depending on how many calories you've had that day), VERY THIN rice noodles* (see note section) (160g). Those colors make me want to eat the soup right now. One of my favorite curry recipes is one I learned when living in Singapore. In the meantime, peel and julienne (very thinly sliced) carrot and wash and julienne bell pepper. Love, love, love! There are probably, like, five limitations to that rule in the whole universe, but generally speaking, you can work with what’s in your fridge right now (check out my notes in the recipe itself for specific ideas). Definitely something I want to make. I use Safari, so I just go from the Edit menu -> Emojis and Special Characters and voila! Allow the mixture to … Also just remembered I have some leftover curry paste in my freezer OMG what was I doing?! The things you can get on Amazon BLOWS my mind! But my normal peeler is Cutco brand and it’s awesome. see notes. I envy your accessible fresh coconut! As in, I have a slight obsession with all dishes involving curry. Required fields are marked *, Green Healthy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to, Copyright © 2020 Green Healthy Cooking on the Seasoned Pro Theme. Rinse and drain! ★☆ Here is how easy it is to throw that organic produce together for a healthy filling meal: I can retire my stack of dictionaries enter: THE TOFU PRESS!! I MEAN WHAT THE WHAT? Tofu press?! What’s more, it can be made in 30 minutes or less – quick and easy enough for any weeknight … This coconut curry soup is the ultimate comfort food filled with rich and creamy coconut milk, spicy Thai curry, healthy veggies, and slurpy rice noodles. Or this Thai Chicken Cauliflower Curry? I use 2 cups lite coconut milk & 2 cups low sodium chicken broth…..pinch cumin, turmeric some lemongrass paste….yum! I used chicken instead of shrimp,,still wonderful. Silky-smooth and full of flavor. I wish I had a bowl of it right now! . Without the protein though if you plan on defrosting in a pot. Take the time to pat them dry. . Soak it all up, friends –> the glory that is this rainbow veg bowl of coconut curry soup which is turning my face into a permanent heart eyes emoji. thank you! I might have to jump on that bandwagon because I hate wasting a million paper towels just to get crispy tofu. Check it out! I’m the only person in my family who doesn’t eat meat, so adding in the proteins and veggies when serving is genius! The ones I used are very very thing. Hope you have fun with your tofu press and this recipe Brittany! But regular is so, so good. Heat oil in a large saucepan over high heat. More Soup Recipes. Woah woah woaaaaahhhhhhh! my package had 4 nests (squares) and the total was 250g so, 1 was 62.5g. I love talking with people about food, and I'm so glad you're here. How many ounces is two squares of rice noodles? But there are also rice noodles involved. If you are an uber-organized person then, by all means, freeze the complete soup. In fact, every other day we make something or the other using coconut. If you cut them “julienne style” as I suggest, they become soft but not soggy :) The thicker they’re cut the harder they’ll be of course. Salt and pepper and fry for 1 minute on one side, then turn and fry for another minute or until nice and orange. Stir fry until fragrant (about 1 minute). 4-day meal prep dinner done in 10 minutes + 10 minutes each evening to cook your protein and assemble. So instead of pouring the boiling soup over the noodles, add the noodles to the boiling soup and let them cook for about a minute or two, then pour into a plate and let sit until they finish cooking and add veggies etc. If yours are thicker they will need to cook a little longer. Cutest little invention for $20 on Amazon – and it has a 5-star rating from 250 reviews. Yes. you have to let it defrost in the fridge overnight. ★☆. I used to be a teacher, and now making food and writing about it online is my full-time job. Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Instructions. The great thing about this soup is you can serve it with different kinds of protein. Coconut Curry Turkey Soup. Really, how I came to be a person who owns a tofu press is a bit of a long story. Made with roasted cauliflower, Thai-flavors & coconut milk, it is creamy and has the best flavor. I can’t even go into it or we’ll be here for hours. Thai flavors are THE BEST *drool*. Which sounds totally weird. Place butternut squash in a baking dish, flesh side up. An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! Absolutely! I could have made this way easier. It looks fantastic and filling. This soup sounds absolutely amazing. Coconut Curry Pumpkin Soup Friends, don’t buy a tofu press if you don’t make a lot of tofu. Having posted recipes on Chinese classics like Lanzhou Beef Noodle Soup, and Noodle Soup with Pork and Pickled Greens, this Coconut Curry Noodle Soup is a bit of a departure from our normal fare. Hi there! Or use vegetable broth, add some chickpeas and make it vegan. always. Umm after just going through 34 select-a-size paper towels on my last tofu recipe…the time has come to bite the bullet and buy a tofu press…thanks for the push Pinning! Amazon rules. Heat the olive oil in a large high-sided skillet over medium heat. Heat the oil in a large pot over medium heat. The sweetness of the coconut compliments the curry and other spices perfectly! Add the onion and cook until tender and fragrant, about 4-5 minutes. Making amazingly delicious coconut curry soup in 20 minutes. But in general it goes like this: I like to cook and eat meatless recipes, and I like to buy random gadgets on Amazon. I’ve never tried freezing it so I’m not sure. . Hahaha – for me it’s usually my heaviest cookbooks. Click the ones you want. Coconut Curry Ramen; Coconut Chicken Soup; Coconut Curry Lentil Soup; Curried Pumpkin Coconut Soup; Vegetable Curry Soup; Soup Rocks. Well, well, well. Tofu added to grocery list and Tofu Press ordered . Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. I love how versatile it is. Me, too! Thanks! ★☆ Use vegetable broth and add the boiled egg on top and make it vegetarian. Add 1/2 Tbsp coconut oil to the pot, wait until oil is hot and then add grated ginger, crushed garlic, and Thai curry paste. That’s so great! Regular or light coconut milk will work! Lentil soup can be frozen in an airtight container for up to 3 months. The julienne peeler does a good job making sure they’re super thin though. It’s Monday, I’m down for anything curry soup! The end. I’ve also done this with green curry paste and it’s still great. Here are my thoughts. You’ll probably make a soup eater out of me with this recipe (I am normally not a big fan of soup). The broth wouldn’t be able to cook the raw veggies in such a small amount of time….? Yum! Fry for about 1 minute on one side, another minute on the other, and immediately remove from the pan so they don’t overcook. That actually sounds just about perfect. There are essentially two parts to this recipe. Use your best curry judgement.). Coconut Curry Soup – A tasty soup with sweet coconut and spicy curry flavors! Thai Coconut Curry Vegetable Soup. I love you for that! The great thing about this soup is you can serve it with different kinds of protein. That looks amazing! But the beauty is that you can also use other veggies to puree – like eggplant, sweet potatoes, or carrots. This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Chicken Curry Soup. I’ve done that with tofu too – works like a charm! I would think that without the noodles it should be easy to freeze with noodles it could become weird once you reheat because they would overcook. There’s waaaaaayyy more than just a pinch of yum here . Will try next time :D. The flavors in this look amazing. yes! I’ve always been a huge fan of (non-spicy) curry, but all the toppings are what really made me click on over from my Bloglovin’. Is that the goal? It’s has a bit of Thai influence, making use of Thai red curry paste and coconut … This recipe is part of our easy weeknight dinners page. It’s perfect for you then Madeline . . Put in the fridge the night before, then reheat in a pot only until it starts to boil and immediately remove from heat and eat immediately. Who knew! Let sit for 3-4 minutes, then use a fork to break noodles apart a little. This flavorful coconut milk concoction is then pureed with some veggies, hopefully starchy ones like potatoes, so that you can a luscious, silky-smooth texture for your simple coconut curry soup. Coconut curry soup with chicken, carrots, and kale is a rich and creamy low carb comfort food. THEN add the shrimps or scallops. Stir in the ginger and garlic, cooking for a couple more minutes. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes. I am always hungry when I get home but never have everything I need for what I want to make. Rice Noodles, shrimps, and veggies in a delicious broth with Thai curry and coconut milk! Like you know how with pho, they pile the soup high with sprouts and cilantro and almost make it into something of a Soup Salad? Yesterday, when it was Sunday and I couldn’t think more than Weekend Thoughts, I drafted this post with this very non-descript name, thinking I would change it when I went to publish it because surely I’d get some more professional inspiration when the clock struck Monday morning. (if you are a slow veggie slicer then start by washing and thinly slicing veggies before starting the cooking process otherwise, start with this step:) It tastes great with shrimps, with white fish filets, with cubed chicken breast, with scallops. But I chose tofu (crispy-caramelizingly-fried in a little splash of the coconut soup itself), cilantro, carrot noodles, and purple cabbage. Pureeing veggies into soups is one of my favorite tricks to thicken it, add flavor, and just get in extra veggies. If you freeze it with the shrimps/chicken etc. Repeat with the second bowl. Lindsay this looks beautiful and delicious! it’s the best! This is my life! I am DROOOLING over this recipe. Shrimps and scallops tend to be super expensive when you buy them fresh though you live far from the sea. It’s like an anything-you-have version of non-authentic pho. Maybe a minute longer. Did you purée the chickpeas with everything else? Remember – anything you have. I’ve made it with both, homemade broth and boullion cube and well, the homemade broth obviously tastes better but the curry paste being so flavorful, the bouillon cube stock was totally fine :), Hi. I am definitely a sucker for Thai flavors. Ugh – it was really challenging to create an accurate nutrition label for this recipe because of the extreme variance between types of coconut milk and also the size of the potatoes. I haven’t tried myself but I’m sure it’s delicious! It looked so delicious to me that I had to have a go on my own version. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes! Add the onion and peppers; let cook until soft, 5 or so minutes. But it’s not weird – it’s so, so good. Hi Janine, I’m glad you liked it. Driving to the grocery store is a distant dream at this point. Then lay individually on a paper towel to absorb water and pat dry with more paper towels from the top to ensure they are completely dry. One: Can I use your curry paste recipe here and just omit the onions, garlic, and ginger? Instructions. I made this & its Devine. Yum! A food blog with simple, tasty, and (mostly) healthy recipes. Add a couple slices of the green part of scallion and a couple slices of red chili on top and add a string of basil and a string of coriander to the bowl. Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. The noodles I bought had a really grainy texture though. Kari I can accept that. Honestly my mouth is watering especially after seeing the last picture of this post. I had no idea that a TOFU PRESS even existed? Your email address will not be published. Use a slotted spoon to transfer the browned steak to a bowl; cook the remaining steak the same way and transfer it to the bowl. Part two: the toppings. Did you make a recipe? So fresh coconut is something that is readily available at home and hence I should be able to make it very easily, or so I am hoping. I almost hate writing recipes sometimes because I want people to just play a little bit. Getting all that water out helps reduce the tofu-mush-factor. I would probably add in a little chicken to make it acceptable to my husband, and to up the protein a little. I love all those colors! You come home from work, you’ve had a long day, you’re Hungry with a capital H. You want to make one of the bajillion recipes from your Pinterest board, but you don’t have more than half of the ingredients for any of them. I’ll just give you a second to process. So let’s put all this produce talk into action! The wonderful balance of herbs and spices in this coconut curry lentil soup makes for a robust and tasty broth. Thanks sharing my friend! Filed Under: Fish and Seafood, Main Dish, Soups. A gluten-free, dairy-free soup that tastes incredible! Defrosting in a pot by cooking it until it’s not frozen anymore overcooks the protein and it becomes all dry or chewy. We’d guess about 3-4 depending on the size of your potatoes. For the 2 tbsp of red thai curry, is that red thai curry paste? Add 1/2 Tbsp coconut oil to hot pan, wait until oil is hot and add shrimps. Okay, here’s the thing I’ve actually wanted to tell you the whole time but got a little distracted by the tofu press. Amd I happen to…surprise surprise…have everything I need to make this salad soup a reality in my own kitchen tonight…yay!! AS IF. They are leading you straight home into the arms of a Soup-Salad bowl of Coconut Curry Soup. I just heat it up, and simmer until I get the consistency I want., This is one of the most beautiful vegetarian/vegan coconut curry soup bowls I’ve seen! Thanks Puja! Thanks. In the meantime, grate ginger with a cheese grater and peel and crush garlic. Cooked this tonight for me and the missus delicious!!!! But you know I love me some noodles . You can easily use frozen. JOIN THE FREE 7-DAY CLEAN-EATING CHALLENGE. I’m in meatless Monday, coconut curry H.E.A.V.E.N. We added chickpeas, cauliflower and sweet potato rice, peas, and sauteed chicken. Coconut Roasted Curried Cauliflower Soup is a 40-minute delicious soup recipe. An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! Two: It’s called a y-peeler! Add a square of rice noodles to a large bowl, add half of the julienned carrot and half of the julienned bell pepper and cooked shrimp to a bowl and pour BOILING broth over all ingredients. This looks amazing and it just so happens that I have coconut milk and a whole lot of “anything” in the fridge right now to make it! Hope you find enough in there to make this happen . But if your story is similar to mine (loves meatless and loves Amazon gadgetry), you might want to get on that train. You can always add the veggies and rice pasta to the boiling pot instead and let cook for a couple of minutes before serving if you prefer softer veggies :). I had all the ingredients to make it a few weeks ago and when we were surprised with snow, I decided to channel that recipe into a soup … hope you like it Whitney! love this!!! Put in cold water for 20-ish minutes or until completely defrosted. Pinned! It reminds me (kind of) of khao soi which does the yellow curry thing with vegetable toppings.. Heat a large pot over medium heat. I like to eat the leftovers as is, or as a curry served over coconut rice or plain rice. I love that it’s “anything you have” because I have a bunch of stuff in my fridge that can go in this curry soup! Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. This is gorgeous, Lindsey! They defrost super easy and fast. Thanks Jennifer! If you “cook” them in water or “steam” them in their own juices they become small and chewy and yucky. Tag @pinchofyum on Instagram so we can find you! Maybe that can be Bjork’s next project. Heat a large pot over medium heat. A flavorful Thai soup with flavorful creamy coconut milk, curry, and fresh veggies. Hi. Ingredients. Add prawns and sear both sides until light golden … Remove from pan and set aside in a bowl. This sounds perfect and so yummy for fall! While you make the soup, the handy little press will squeeze out all the water from the tofu all on its own – and there is no need for you to mess around with a whole entire roll of paper towels or get tofu water all over the place. Toppings: green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… ANYTHING YOU HAVE. Please. What a great idea Lindsay! I am married into a South Indian family and South Indians use coconut a lot. This looks amazing,I’m looking forward to making this soup. Voila- pressed tofu at no extra charge. If you are a mess (hello my friend), freeze only the Coconut Curry Soup Broth with the vegetables. I know, right? Thanks Tonya! I am LOVING the idea of making this dish with anything you have on hand. This Coconut Curry Chicken is easily one of the most popular recipes on this site and a personal family favorite. One day with shrimp, one day with chicken, one day with egg and one day with chickpeas. and I guess I’m actually officially going to call this the Anything-You-Have Coconut Curry Soup. Take out of the freezer and dump in a pot and heat on medium-low while preparing protein in a separate pan to then mix together. Hi Jenny, no they shouldn’t be grainy. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and a … Yay! Love it! Now I’ve got a soup to add to my “Obsessed with Thai Curry Recipes”-List. . This soup looks so incredible, Lindsay! Learn more. I wish the same people would work on a taste-thru screen! I think I will make it very soon, since I can’t wait any longer. Green Healthy Cooking has its fair share of Thai curry recipes, so it actually surprises me that I’ve never posted a Thai curry SOUP recipe here yet. Heat a pan over medium heat and wait until it’s really really hot. Lindsay is my name and soup+salad texture is my game. So the weight of ONE square in ounces is approximately 2.2 oz. I don’t have a tofu press, but when I need to press tofu I place it on a plate, place another plate on the tofu, and put some cans on top of the plate. , Me too Shashi! Sounds so good! As if that weren’t enough choices, this can be made in the crockpot while you’re at work all day OR in a good ol’ soup pot over the stove. If these numbers are important to you, you might want to re-calculate this based on your own ingredients, specifically your coconut milk and your potatoes. There are rice noodles of different thicknesses on the market I learned later. Add some oil and wait for that to be really really hot, too. Looks good though! Preheat large pan over medium heat. Did you use fresh chicken stock or boullion cube? This soup is kind of like SOUP MEETS SALAD. Uuuuuuh lemongrass paste! If you fry them in a pan they get beautiful color and texture. This lentil soup is bright orange, packed full of exotic flavor, and super delicious served with a stack of warm naan bread! Therefore, TOFU PRESS. . . haha, the title works for me! This recipe was inspired by Heather Christo’s Spicy Thai Curry Soup. This is perfect! You stir it all up and, just, it becomes something unusual looking. . I thought about adding chicken too, but strangely Bjork likes tofu!? This sounds so yummy! ★☆ Sign up to receive a free eCookbook with my top 25 most popular recipes. Two: can you tell me what kind of peeler you are using on your carrots? And looks a little weird. I totally need a new one. I mean, really. You can also store it in the refrigerator for up to 5 days.  Are we all okay with that? Unpictured, but yes, always sriracha. Yum! So, two question: Keywords: coconut curry soup, curry soup, tofu soup, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Love all your thai inspired meal!! It sounds so warming, comforting, and filling. Main idea: thicken the sauce by pureeing with veggies. I'm Lindsay: former 4th grade teacher, now full time blogger. me too. The mixture cooks for about 10 minutes before starting the rest of the curry … The broth is extremely versatile. We’re getting some chilly weather up here in Calgary right now so this sounds just about perfect. 2 tablespoons olive oil 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces Salt and pepper for seasoning 1/2 cup chopped yellow onion (about 1/2 medium onion) I love it for noodley carrot shreds. Now I have a fierce craving for tofu.

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