Soup To Nuts Coconut Soup With Caramelized Nuts Recipes

THE BEST THAI COCONUT SOUP

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.

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Combine almonds, cashews, pecans, and walnuts in a large bowl.
• Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
• Pour over nuts and stir until nuts are well coated.
• Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
• (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
• Break apart any nuts that are stuck together.

AUTHENTIC THAI COCONUT SOUP

Steps:

• Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
• Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
• To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

COCONUT SOUP WITH CARAMELIZED LYCHEES AND MANGO TOFU

Steps:

• In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.
• Peel and pit the lychees. Fill the hole where the pit was with Orange Marmalade and set aside.
• Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup.
• Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved. Reduce the heat and simmer until thickened to the consistency of marmalade.
• In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
• Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities. Then fold in the mango puree and gelatin mixture. Fold in the remaining mango puree.
• Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.

COCONUT SOUP WITH CARAMELIZED PLANTAINS

Steps:

• In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
• To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.
• To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
• When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
• Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE

Steps:

• In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
• Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

GO NUTS! COCONUT CARAMELS

Steps:

• Line an 8x4-in. loaf pan with foil and grease the foil with butter; set aside. , In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool. , Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares.

CHOCOLATE SOUP WITH CARAMELIZED BANANAS

Steps:

• Prepare the caramelized bananas:.
• Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat.
• Set aside to let macerate at room temperature while you prepare the caramel.
• Heat a heavy-bottomed frying pan over medium-high heat.
• If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again.
• When it is warm sprinkle the sugar into the pan.
• Try to keep the sugar in an even layer to allow it all to caramelize at the same time.
• As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning.
• Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
• Cook until all of the sugar is a light golden brown.
• Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother.
• Add the bananas and rum and spread evenly in the pan.
• When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum.
• Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape.
• Remove from the heat and pour the caramelized bananas onto a plate.
• Cover with plastic wrap and let cool for about 20 minutes.
• Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools.
• Prepare the Chocolate Soup:.
• Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
• Add the chopped chocolate and stir until well combined and the chocolate has melted.
• Bring the mixture to a boil again, stirring occasionally.
• Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls).
• Place one large spoonful of the caramelized bananas in the bottom of each soup bowl.
• The bananas will give texture to the soup, so be generous.
• Cover the bananas with the hot soup, filling each bowl three-quarters full.
• Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours.
• The soup will set and thicken, allowing it to support the meringue; chill it well before topping it.
• To Finish the Soup:***Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer.
• Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
• Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks.
• Place the meringue in a large pastry bag fitted with a 3/4-inch star tip.
• Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern.
• Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls.
• Let stand for about 30 minutes to warm the soup.
• If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
• Preheat the oven to 450°F (232°C).
• Remove the soup bowls from the warm water bath and place them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
• The soup should not get hot.
• Remove from the oven and serve immediately.
• Notes****.
• When you cut chocolate, start at one corner and always cut it on an angle. Don't try to cut big pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you do not have to cut so much surface at one time.
• Congrats - you made it - now ENJOY! :).