COCONUT GINGER SOUP RECIPES
COCONUT-GINGER CHICKPEA SOUP RECIPE | BON APPéTIT
This dal recipe is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Yield 8 servings
Number Of Ingredients 21
Steps:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Do Ahead: Oil can be made 1 day ahead. Store tightly covered at room temperature.
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Do Ahead: Chutney can be made 1 day ahead. Cover and chill.
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5–7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25–30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30–35 minutes. Pluck out and discard garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead: Dal can be made 3 days ahead. Let cool; cover and chill.
SWEET PEA SOUP WITH COCONUT AND GINGER RECIPE | FOOD NETWORK
Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.
Provided by Food Network
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).
More about "coconut ginger soup recipes"
SWEET PEA SOUP WITH COCONUT AND GINGER RECIPE | FOOD NETWORK
Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.
From foodnetwork.com
Total Time 25 minutes
From foodnetwork.com
Total Time 25 minutes
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).
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CARROT GINGER COCONUT SOUP RECIPE - FOOD.COM
Creamy and rich, this soup can be made vegan with vegetable stock/water or with chicken broth. Perfect for entertaining or a casual family gathering, both versions are quite delicious and great to serve if you have different types of eaters in your family. This soup was inspired by a soup I had in Yosemite at Tenaya Lodge on Mother's Day, and it was so tasty that I came home and immediately designed a recipe that captured the creamy rich and light soup I had at that wonderful restaurant. Using baby carrots helps tp keep the soup sweet and avoid any bitter undertones.
From food.com
Total Time 50 minutes
Calories 812.5 per serving
From food.com
Total Time 50 minutes
Calories 812.5 per serving
- Serve hot with sprinkled parsley on top.
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COCONUT GINGER CHICKEN SOUP RECIPE D_W - CHOWHOUND
My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
From chowhound.com
From chowhound.com
- Combine first eight ingredients in a bowl as a marinade and add chicken. Let it sit for at least 20 minutes. Combine chicken broth and coconut milk in a medium pot with a lid. Heat on high stirring occasionally while preparing vegetables. Add white onions and peppers to a pan with olive oil and sauté over high heat until slightly seared. Reduce heat and add bamboo shoots, then cover pan to steam for 1 minute. Add chicken with marinade and the sautéed vegetables to soup base and bring to a boil. Lower heat, cover and simmer for 3 to 4 minutes. Check chicken to make sure it’s cooked thoroughly, then remove from heat. Ladle into large bowls to serve, adding green onions and cilantro as desired.
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PARSNIP SOUP WITH GINGER & COCONUT MILK RECIPE - FOOD.COM
Make and share this Parsnip Soup With Ginger & Coconut Milk recipe from Food.com.
From food.com
Total Time 55 minutes
Calories 341.6 per serving
From food.com
Total Time 55 minutes
Calories 341.6 per serving
- Return to pot. Add coconut milk and warm to serve.
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BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER RECIPE ...
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
From marthastewart.com
Reviews 0
Total Time 2 hours 20 minutes
Category Soup Recipes
From marthastewart.com
Reviews 0
Total Time 2 hours 20 minutes
Category Soup Recipes
- Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.
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COCONUT, BEET, AND GINGER SOUP RECIPE | EPICURIOUS
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.
From epicurious.com
Reviews 3
From epicurious.com
Reviews 3
- The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.
See details
SPICY CORN AND COCONUT SOUP RECIPE - NYT COOKING
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 482 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 482 per serving
- Use an immersion blender to roughly pure´e the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
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COCONUT GINGER CARROT SOUP – INSTANT POT RECIPES
Fresh, aromatic and full of flavor. Hearty vegetables, warm spices, and coconut milk are blended to create a rich and creamy soup. Serve this at your next dinner party and garnish with cilantro to really wow your family and friends.
From recipes.instantpot.com
From recipes.instantpot.com
- Stir in coconut milk and serve.
See details
COCONUT GINGER CHICKEN SOUP RECIPE D_W - CHOWHOUND
My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
From chowhound.com
From chowhound.com
- Combine first eight ingredients in a bowl as a marinade and add chicken. Let it sit for at least 20 minutes. Combine chicken broth and coconut milk in a medium pot with a lid. Heat on high stirring occasionally while preparing vegetables. Add white onions and peppers to a pan with olive oil and sauté over high heat until slightly seared. Reduce heat and add bamboo shoots, then cover pan to steam for 1 minute. Add chicken with marinade and the sautéed vegetables to soup base and bring to a boil. Lower heat, cover and simmer for 3 to 4 minutes. Check chicken to make sure it’s cooked thoroughly, then remove from heat. Ladle into large bowls to serve, adding green onions and cilantro as desired.
See details
PARSNIP SOUP WITH GINGER & COCONUT MILK RECIPE - FOOD.CO…
Make and share this Parsnip Soup With Ginger & Coconut Milk recipe from Food.com.
From food.com
Total Time 55 minutes
Calories 341.6 per serving
From food.com
Total Time 55 minutes
Calories 341.6 per serving
- Return to pot. Add coconut milk and warm to serve.
See details
COCONUT, BEET, AND GINGER SOUP RECIPE | EPICURIOUS
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.
From epicurious.com
Reviews 3
From epicurious.com
Reviews 3
- The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.
See details
BUTTERNUT SQUASH SOUP WITH COCONUT AND GINGER RECIPE ...
Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness. Warming Soup Recipes
From foodandwine.com
Reviews 3
Total Time 1 hours 50 minutes
Category Squash Soup
From foodandwine.com
Reviews 3
Total Time 1 hours 50 minutes
Category Squash Soup
- Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.
See details
SPICY CORN AND COCONUT SOUP RECIPE - NYT COOKING
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 482 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 482 per serving
- Use an immersion blender to roughly pure´e the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
See details
CARROT, GINGER & COCONUT MILK SOUP RECIPE | SIDECHEF
Whipped up a little Carrot Ginger Coconut Milk Soup to go with last night’s Pork Bahn Mi. It’s really simple and just comes out with such a great texture, amazing flavor and invitingly bright color. You’ve really got to try it.
From sidechef.com
Reviews 5
Total Time 4200S
Category Paleo, Whole30, Healthy, Nut-Free, Dairy-Free, Shellfish-Free, Gluten-Free, Egg-Free, Soy-Free, Blender, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free, Soup
Cuisine Thai, Vietnamese
Calories 76 calories per serving
From sidechef.com
Reviews 5
Total Time 4200S
Category Paleo, Whole30, Healthy, Nut-Free, Dairy-Free, Shellfish-Free, Gluten-Free, Egg-Free, Soy-Free, Blender, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free, Soup
Cuisine Thai, Vietnamese
Calories 76 calories per serving
- Turn off the heat and let cool a bit. When soup is cool enough to handle puree in a blender till smooth and creamy. That's it. Enjoy!
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GINGER COCONUT SOUP | COOK FOR YOUR LIFE
Aug 31, 2015 · Directions In a medium stockpot, bring the coconut milk, water, ginger, shallots, salt, and potatoes or rice to a boil. Reduce heat and simmer until the potatoes are tender or the rice is cooked. Add in the vegetables, cook for 3 to 5 minutes sprinkle with chopped cilantro or Thai basil cook one minute more then serve. Chef Tips
From cookforyourlife.org
From cookforyourlife.org
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COCONUT GINGER CARROT SOUP {VEGAN} - RUNNING ON REAL FOOD
Mar 13, 2019 · 1 cup canned full-fat coconut milk (use light if desired for …
From runningonrealfood.com
From runningonrealfood.com
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CORN SOUP RECIPE WITH COCONUT AND GINGER | WELL+GOOD
Jul 28, 2021 · For the soup: 1. In a heavy bottom pot, add in coconut oil and begin to melt over medium-high heat. Once melted, add in the shallots and ginger. Begin to sweat and adjust heat if necessary, five to...
From wellandgood.com
From wellandgood.com
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10 BEST CARROT AND GINGER SOUP WITH COCONUT MILK RECIPES ...
Jan 11, 2022 · Warming Carrot Ginger Soup Planted and Picked. sea salt, carrots, ground cumin, coconut milk, red lentils, ground turmeric and 6 more. Paleo Carrot Ginger Soup Oh Snap! Let's eat! coriander, ground cumin, garlic, avocado oil, cracked black pepper and 14 more. Paleo Carrot Ginger Soup Oh Snap! Let's eat! smoked paprika, coconut milk, ginger ...
From yummly.com
From yummly.com
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GINGER COCONUT MILK SOUP RECIPE - 101 COOKBOOKS
Apr 30, 2013 · Ginger Coconut Milk Soup. I use full-fat coconut milk here - 2 parts + 1 part water. I feel like the mouthfeel of the broth is just right. Not sure it would turn out nearly as good with low-fat coconut milk, without scaling back the water, etc. 12 ounces good, dried egg pasta noodles (or yuba skins*) 2 14-ounce cans full-fat coconut milk
From 101cookbooks.com
From 101cookbooks.com
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COCONUT CARROT GINGER SOUP - MAY I HAVE THAT RECIPE?
Nov 20, 2018 · 1 ¼ cups canned full fat coconut milk. Unsweetened plain non-dairy milk, water or vegetable broth as needed. Instructions. Heat the olive oil in a large soup pot. Add the onions and garlic and cook 3-5 minutes until translucent. Add the carrots, ginger and soy sauce, and cook for 3-5 minutes, stirring frequently.
From mayihavethatrecipe.com
From mayihavethatrecipe.com
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COCONUT GREEN SOUP WITH CELERY, KALE & GINGER | THE FIRST MESS
May 11, 2016 · Remove the spices from the pot and grind them to a powder. Set aside. Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until …
From thefirstmess.com
From thefirstmess.com
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10 BEST GINGER SOUP VEGETABLE RECIPES | YUMMLY
Jan 13, 2022 · Warming Carrot Ginger Soup Planted and Picked. olive oil, sea salt, vegetable broth, coconut milk, ground coriander and 7 more. Paleo Carrot Ginger Soup Oh Snap! Let's eat! vegetable stock, red pepper, cracked black pepper, turmeric, avocado oil and 14 more.
From yummly.com
From yummly.com
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COCONUT-GINGER CHICKPEA SOUP RECIPE GELSON'S
In this recipe, we’ve put all those good qualities to work. The chickpeas and lentils simmer in the chickpeas’ soaking water plus garlic, ginger, curry powder, and coconut milk. As the lentils soften and split, they create a thick, spicy coconut curry soup. …
From gelsons.com
From gelsons.com
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COCONUT & GINGER BUTTERNUT SQUASH SOUP | TASTY KITCHEN: A ...
Oct 20, 2010 · To make the soup: Preheat your oven to 350°F. Cut the butternut squash in half lengthwise, remove seeds, drizzle with olive oil and place face down on a large rimmed baking sheet. Roast until tender, about 1 hour. Allow to cool enough to be able to …
From tastykitchen.com
From tastykitchen.com
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GINGER COCONUT MILK SOUP RECIPE - 101 COOKBOOKS
Apr 30, 2013 · Ginger Coconut Milk Soup. I use full-fat coconut milk here - 2 parts + 1 part water. I feel like the mouthfeel of the broth is just right. Not sure it would turn out nearly as good with low-fat coconut milk, without scaling back the water, etc. 12 ounces good, dried egg pasta noodles (or yuba skins*) 2 14-ounce cans full-fat coconut milk
From 101cookbooks.com
From 101cookbooks.com
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COCONUT & GINGER BUTTERNUT SQUASH SOUP | TASTY KITCHEN: …
Oct 20, 2010 · To make the soup: Preheat your oven to 350°F. Cut the butternut squash in half lengthwise, remove seeds, drizzle with olive oil and place face down on a large rimmed baking sheet. Roast …
From tastykitchen.com
From tastykitchen.com
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EASY GINGER COCONUT DETOX LENTIL SOUP RECIPE ?? ...
Nov 02, 2018 · Instructions. Heat up a soup pot with cooking oil. Add in your sliced green onion bulbs, chopped ginger and …
From masalaherb.com
From masalaherb.com
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VEGAN GINGER-TURMERIC COCONUT SOUP | TRIED AND TRU…
Sep 24, 2020 · Prepare the Soup Base: Heat the avocado oil in a pot over medium heat. Add the onion and cook for 3 minutes. Add the sweet potatoes and cook for 5 minutes. Add the garlic and ginger …
From triedandtruerecipe.com
From triedandtruerecipe.com
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10 BEST GINGER SOUP VEGETABLE RECIPES | YUMMLY
Jan 13, 2022 · Warming Carrot Ginger Soup Planted and Picked. olive oil, sea salt, vegetable broth, coconut milk, ground coriander and 7 more. Paleo Carrot Ginger Soup Oh Snap! Let's eat! vegetable stock, red pepper, cracked black pepper, turmeric, avocado oil and 14 more.
From yummly.com
From yummly.com
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COCONUT-GINGER SPICED CARROT SOUP - RECIPE | COOKS.COM
May 25, 2014 · Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to …
From cooks.com
From cooks.com
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KETO THAI COCONUT SOUP - EASY KETO SOUP RECIPE - LOW CARB …
Sep 20, 2021 · Add the ginger paste and curry paste to the oil and saute until fragrant. Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined. Pour in the chicken broth and coconut …
From lowcarbyum.com
From lowcarbyum.com
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