Chilled Coconut Lemongrass Soup With Warm Pineapple Dumpling Recipes

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CHILLED COCONUT CORN SOUP



Chilled Coconut Corn Soup image

Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.

Provided by Anna Stockwell

Categories     Soup/Stew     Ginger     Onion     Kid-Friendly     Coconut     Corn     Summer     Vegan     Small Plates

Yield 4 Servings

Number Of Ingredients 12

2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
1 (14-ounce) can coconut milk
2 (2") strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

  • Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8-10 minutes.
  • Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20-25 minutes.
  • Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
  • Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
  • Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
  • Do Ahead
  • Soup can be made 4 days ahead. Cover and chill.

CHILLED COCONUT SOUP



Chilled Coconut Soup image

Make and share this Chilled Coconut Soup recipe from Food.com.

Provided by AlainaF

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups milk
2 2/3 cups unsweetened dry shredded coconut
1 2/3 cups coconut milk
1 2/3 cups chicken stock (preferably fresh)
1 cup heavy cream (or half and half)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon sugar
1 small bunch cilantro

Steps:

  • Pour the milk in to a large saucepan. Bring to a boil, stir in the coconut, lower the heat and let simmer for 30 minutes.
  • Spoon the mixture into a food processor and process until smooth. This may take a while--up to 5 minutes--so pause frequently and scrape down the sides of the bowl.
  • Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.
  • Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.
  • Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.
  • Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.
  • Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.
  • Just before serving taste the soup and adjust the seasoning as chilling will alter the taste.
  • Serve in chilled bowls, garnished with cilantro leaves.

Nutrition Facts : Calories 795, Fat 51, SaturatedFat 39.7, Cholesterol 84.8, Sodium 541.8, Carbohydrate 77.2, Fiber 2.1, Sugar 62, Protein 11.3

CHILLED BANANA AND COCONUT SOUP



Chilled Banana and Coconut Soup image

A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.

Provided by GOODHOOD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 8

2 pounds bananas, peeled and diced
1 lemon, juiced
½ cup pineapple juice
1 cup plain yogurt
1 cup vanilla ice cream
¼ cup dark rum
2 cups canned coconut milk
¼ cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
  • Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g

SPICY LEMONGRASS CHICKEN NOODLE SOUP



Spicy Lemongrass Chicken Noodle Soup image

I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.

Provided by GourmetGradStudent

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
4 garlic cloves, Minced
1 tablespoon gingerroot, Minced (About 1 Tbsp)
1 tablespoon garlic and red chile paste
2 stalks lemongrass, Peeled and Bruised
4 cups chicken stock
3 cups water
1 lb chicken breast, cut into small pieces
3 ounces enoki mushrooms, cut into small pieces (optional)
1/3 lb angel hair pasta or 1/3 lb rice noodles
1/4 cup fresh cilantro
1 tablespoon oyster sauce
1 lime, juice of
3 green onions, thinly sliced
1 red chili pepper, finely chopped

Steps:

  • Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
  • Heat oil in medium sized pot over medium-high heat.
  • Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
  • Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
  • Add the chicken stock and water and bring to a boil.
  • Add the noodles and cook for 5 minutes or until chicken is cooked through.
  • Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
  • Let stand for a few minutes then discard lemon grass.
  • Serve with siracha, lime wedges, and oyster sauce.

Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6

CHICKEN IN LEMONGRASS COCONUT BROTH



Chicken in Lemongrass Coconut Broth image

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

Provided by QTSunDoll

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 17

1 fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
½ cup minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
½ cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3 green onions, chopped
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
  • Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
  • Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
  • Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
  • Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g

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