Coconut Soup St Kitts Recipes

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THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

COCONUT SOUP (ST. KITTS)



Coconut Soup (St. Kitts) image

Make and share this Coconut Soup (St. Kitts) recipe from Food.com.

Provided by EdandTheresa

Categories     Coconut

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces grated coconut
6 cups chicken stock
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/2 cup heavy cream
salt
white pepper

Steps:

  • Combine coconut and chicken stock in a heavy saucepan.
  • Cover and cook on simmer for 30 minutes.
  • Strain through a sieve.
  • Discard the coconut after pressing down to extract all liquid.
  • Cream the the flour and butter together and stir into stock with the heavy cream, stirring over low heat, until soup is. thickened.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 447.3, Fat 38.5, SaturatedFat 29.4, Cholesterol 44.5, Sodium 365.3, Carbohydrate 19.9, Fiber 6.2, Sugar 6.6, Protein 9.3

SURIN'S COCONUT SOUP



Surin's Coconut Soup image

Surin, a Thai restaurant with 3 locations in Alabama, makes this really really good coconut soup. I found a recipe on Yahoo! answers in response to someone's inquiry about the soup. Give it a whirl!

Provided by Sayster

Categories     Thai

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
3 tablespoons lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
2 tablespoons fresh ginger, minced
1 garlic clove, minced
2 -3 teaspoons Thai red curry paste
6 cups chicken stock
3 tablespoons fish sauce or 3 tablespoons soy sauce
1 tablespoon sugar
2 (14 ounce) cans unsweetened coconut milk
12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
1 (15 ounce) can straw mushrooms, drained and rinsed
3 tablespoons lime juice
salt
1/2 cup whole fresh cilantro leaves, loosely packed
3 scallions, greens only, sliced thin on an angle (optional)

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.

"SOUP TO NUTS" COCONUT SOUP WITH CARAMELIZED NUTS



Provided by Robert Irvine : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 13

1/2 cup granulated sugar
1 1/2 cups cashews
2 teaspoons butter
1/8 teaspoon cayenne pepper
Pinch salt
2 tablespoons butter
1 cup shredded coconut
2 cups whole milk
2 cups coconut milk
2 cups coconut ice cream
1/2 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons freshly chopped mint leaves

Steps:

  • Nuts:
  • Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
  • Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
  • Soup:
  • Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
  • Place in serving bowls and garnish with caramelized nuts and chopped mint.

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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