Hot And Sour Coconut Soup Recipes
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
HOT & SOUR COCONUT SOUP
Simple soup with great flavour. Adapted from Wine, Food & Friends by Karen MacNeil. Serve with a crusty buns. Karen recommends serving this with a crisp and aromatic Gewurztraminer or Dry Riesling
Provided by Debi9400
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
- Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
- Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
- Add mushrooms to pan, saute 5 minutes or until tender.
- Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
- Add peas; cook 3 minutes.
- Remove from heat; stir in basil and lime juice.
Nutrition Facts : Calories 171.1, Fat 6.9, SaturatedFat 1.9, Cholesterol 36.3, Sodium 1103.9, Carbohydrate 8.3, Fiber 2, Sugar 2.6, Protein 19.4
HOT & SOUR COCONUT SOUP
A really light soup with plenty of fresh vibrant flavours. Serve it as a main course, or without rice as a light starter
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
- Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.
Nutrition Facts : Calories 356 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.47 milligram of sodium
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