Curried Coconut Egg Drop Soup Recipes

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COCONUT CURRIED VEGETABLE SOUP



Coconut Curried Vegetable Soup image

When it comes to meatless dishes, Indian cuisine has the right idea. Layers of flavorful vegetables, spices and broth come together to create a deliciously complex meal to please even the staunchest meat lovers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup diced onion
1 teaspoon salt
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh gingerroot
1 jalapeño chile, seeded and finely chopped
2 tablespoons salt-free curry powder
1 carton (32 oz) Progresso™ vegetable broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 can (14 oz) coconut milk (not cream of coconut)
3 cups diced peeled russet potatoes (2 medium)
2 cups chopped cauliflower florets
1 cup frozen sweet peas
1/2 cup chopped fresh cilantro
1/2 cup chopped roasted salted cashews

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
  • Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

CURRIED COCONUT VEGETABLE NOODLE SOUP



Curried Coconut Vegetable Noodle Soup image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 27

1 1/2 cups Thai young coconut meat
1 scallion
1/2 to 1 1/4 jalapeno pepper, seeded
1 to 2 pitted, medium dates
1 to 2 medium cloves garlic, peeled
2 tablespoons grated fresh ginger
1 tablespoon curry powder
2 teaspoons shiitake powder or wheat-free tamari
1 teaspoon red or green curry paste, optional
1 teaspoon salt
Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
1/4 teaspoon tamarind paste
5 cups coconut water
1 (12-ounce) package kelp noodles
Lime zest
Peeled and grated fresh ginger
Chile flakes, as needed
Toasted sesame oil, to taste
Baby bok choy, thinly sliced
Savoy or Napa cabbages, shredded
Red cabbage, shredded
Carrots, julienned
Shiitake mushrooms, thinly sliced
Snow peas, slivered
Bean sprouts
Fresh cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
  • For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
  • For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
  • Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.

CURRIED COCONUT EGG DROP SOUP



Curried Coconut Egg Drop Soup image

This is a little spicy, a little coconutty, and super yummy!

Provided by lellewynn

Categories     Curry Soup

Time 20m

Yield 1

Number Of Ingredients 8

½ cup chicken broth
½ cup coconut milk
1 green onion, chopped
1 tablespoon chopped fresh cilantro
⅛ teaspoon curry powder
⅛ teaspoon chili powder
1 pinch ground ginger
1 egg, beaten

Steps:

  • Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer.
  • Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 5.8 g, Cholesterol 186 mg, Fat 29.3 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 23 g, Sodium 92.2 mg, Sugar 0.8 g

CURRIED COCONUT EGG DROP SOUP



Curried Coconut Egg Drop Soup image

This is a little spicy, a little coconutty, and super yummy!

Provided by lellewynn

Categories     Curry Soup

Time 20m

Yield 1

Number Of Ingredients 8

½ cup chicken broth
½ cup coconut milk
1 green onion, chopped
1 tablespoon chopped fresh cilantro
⅛ teaspoon curry powder
⅛ teaspoon chili powder
1 pinch ground ginger
1 egg, beaten

Steps:

  • Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer.
  • Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 5.8 g, Cholesterol 186 mg, Fat 29.3 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 23 g, Sodium 92.2 mg, Sugar 0.8 g

CURRIED COCONUT EGG DROP SOUP



Curried Coconut Egg Drop Soup image

This is a little spicy, a little coconutty, and super yummy!

Provided by lellewynn

Categories     Curry Soup

Time 20m

Yield 1

Number Of Ingredients 8

½ cup chicken broth
½ cup coconut milk
1 green onion, chopped
1 tablespoon chopped fresh cilantro
⅛ teaspoon curry powder
⅛ teaspoon chili powder
1 pinch ground ginger
1 egg, beaten

Steps:

  • Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer.
  • Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 5.8 g, Cholesterol 186 mg, Fat 29.3 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 23 g, Sodium 92.2 mg, Sugar 0.8 g

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