June 28th, 2009

Soups

Soup Recipes

Chilled Coconut Soup
Chilled Cucumber Soup
Coconut Curry Chicken Soup
Coconut Mussel Soup with Curry
Chicken in Coconut Soup – Gai Tom Kha
Pork Belly and Coconut Soup
Shrimp in Coconut Milk Broth

Coconut Mussel Soup with Curry

Recipe by Chef Michael Salmon
The Hartstone Inn

1 stalk lemongrass
1 1/2 cups dry white wine
3 pounds fresh mussels, cleaned with beards picked
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 Tablespoon finely grated peeled fresh ginger
2 Tablespoons canola oil
1 cup fresh orange juice
1/2 cup fresh lime juice
2 teaspoons curry powder
1 teaspoon chopped fresh thyme
1 bay leaf
2 cans unsweetened coconut milk (14 ounces each)
1 fresh jalapeno pepper, finely chopped
1 Tablespoon sambal oelek (hot chili paste)
2 plum tomatoes, seeded and cut into 1/2 inch dice
kosher salt
3 Tablespoons chopped fresh cilantro
cilantro sprigs for garnish

1. Slice the lemon grass thinly and place in a small saucepan with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain the wine, discard the lemon grass. Place wine in a large pot and bring to a boil. Add mussels and steam, covered, for about 8 minutes or until the mussels open. Remove the mussels, cool and pick the meat from the shells, reserving a few whole for garnish. Strain the liquid and reserve.

2. In a large (4 or 5 quart) saucepan, cook the onion, garlic and ginger in the canola oil over moderately low heat, stirring frequently, until onion is softened.

3. Add the reserved wine/mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occasionally, until reduced slightly.

4. Add the mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.

5. Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls. Garnish with cilantro sprigs and whole mussels in their shells.

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Chicken in Coconut Soup – Gai Tom Kha

Recipe from Thai Table

1 1/2 cups water (Editor’s note – can use chicken broth)
2-3 Thai chili peppers
1 lime
1 piece *galangal
1 tablespoon fish sauce
1/4 cup coconut milk
2-4 sprigs cilantro
1/4 cup (raw) chicken
1-2 kaffir lime leaves (optional)

Tips and substitutions – if you find the recipe to be too mild, add more fish sauce, chili pepper or lime.

This is a dish that is not very flexible in allowing for alterations.

Crush a piece of galangal, 1 inch thick with the flat part of a cleaver or meat tenderizer (or you can be civilized and slice it). Drop the galangal, coconut milk and water into a 2 quart pot. Let the pot boil at medium to low heat. Reduce heat to simmer and stir frequently – otherwise the coconut milk will curdle. Add sliced chicken and fish sauce. If you have the kaffir lime leavds, remove the central stem from the leaves and add kaffir lime leaves to the soup. Let boil again and turn off the heat.

In serving bowls, add crushed fresh Thai chili pepper. Watch out for the crushed chili – it will clear your sinus better than wasabi. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish. Serve hot.

This recipe is always eaten with rice.

*NOTE from Editor: If you cannot find galangal, use ginger root as a substitute.
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Shrimp in Coconut Milk Broth

Recipe by Beatrice Peltre from The Boston Globe

2 cloves garlic
1 stalk lemongrass, white part only, finely chopped
1 piece (1 inch) fresh ginger root, finely chopped
Grated rind and juice of 1 lime
3 Tablespoons peanut oil
2 Tablespoons Asian fish sauce, or to taste
1 Tablespoon Mirin
1 small habanero, seeded and finely chopped
1 1/2 pounds shrimp, deveined
1 1/2 cups chicken stock
1/2 cup unsweetened coconut milk
1/2 pound sugar snap peas (Editor: I use snow peas.) (Vary the greens – add fresh asparagus, fresh sweet peas or tiny florets of broccoli.)
3 scallions, sliced
1 Tablespoon chopped fresh cilantro

1) In a large bowl, combine the garlic, lemongrass, ginger, lime rind and juice, 1 Tablespoon of the peanut oil, the fish sauce, and the habanero. Add the shrimp and toss gently. Refrigerate for 30 minutes.

2) In a wok or large skillet, heat the remaining 2 Tablespoons peanut oil over medium heat. When it is hot, add the shrimp and cook, stirring often, for 4 minutes.

3) Add the stock and coconut milk. Simmer for 3 minutes. Add the peas and cook 2 minutes more. Taste for seasoning and add  ore lime juice or fish sauce if you like.

4) Add the scallions. Ladle over cooked jasmine rice and sprinkle with fresh cilantro.
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Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

From My Recipes/Cooking Light

Ingredients:
4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed & cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges

Directions:
1. Bring 4 cups water to a boil in a large saucepan. Add spinach & peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat canola oil in pan over medium-high heat. Add shallots & the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, & bring to a boil. Add coconut milk to pan; reduce heat, & simmer 5 minutes. Add chicken, onions, sugar & fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro & chiles. Serve with lime wedges.
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Pork Belly and Coconut Soup

Pork Belly and Coconut Soup

From Best of the Best Dining Chicago
Recipe by Chef Stephanie Izard

Ingredients:
2 pounds pork belly (slab, not sliced)
1/3 cup brown sugar
4 garlic cloves, minced and divided into thirds
1 teaspoon coarse salt
2 tablespoons olive oil, divided
2 medium onions, diced small and divided
2 cups plus 1/4 cup dry red wine
28 ounce can diced tomatoes
1/3 cup creamy natural peanut butter
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons fish sauce
1 tablespoon fennel seed
2 teaspoons aji chili paste
1 quart chicken stock
3/4 cup coconut milk (about 1/2 of 1 15-ounce can)
Juice of 1 small lime
1/3 cup roasted, salted peanuts, chopped
1/2 cup loosely packed cilantro, chopped
Coarse salt and freshly ground black pepper

Directions:
Rub pork belly with brown sugar, a third of the garlic, and the salt. Cover in a glass bowl and refrigerate overnight.

Preheat the oven to 350° F.

Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium heat. Add half of the diced onion and another third of the garlic and sweat them for about five minutes. Pour in two cups of the wine, increase heat and reduce the liquid by half. Reserve 1 cup of the tomatoes and add the rest to the pot. Add the peanut butter, stirring until it melts into the liquid. Add the vinegar, mustard, fish sauce, chili paste and chicken stock. Bring the liquid to a boil, cover the pot and transfer to the oven. Braise the pork belly for 3 hours, until the meat is very tender.

Remove the pork belly from the liquid and set aside to cool slightly. Strain the liquid and skim off fat (alternatively, let the liquid cool completely in the refrigerator and skim of the fat cap that forms once it’s cold). Pull the meat away from the fat, discarding the fat. Cut the meat into smaller pieces.

Heat the other tablespoon of oil in a medium pot over medium heat. Add the remaining onions and garlic and sweat them for about 5 minutes. Add the 1/4 cup of red wine, increase the heat to medium-high and reduce the liquid by half. Add the reserved cup of tomatoes and the strained liquid. Simmer for about 15 minutes to reduce by 1/3.

Stir in the pork belly meat and the coconut milk. Simmer the soup for an additional 15-20 minutes so the flavors come together. Season to taste with salt and pepper.

Divide the soup amongst bowls, squeeze a bit of lime juice over each serving and sprinkle with chopped peanuts and cilantro.
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Chilled Cucumber Soup

Chilled Cucumber Soup

From Easy as Pie Recipes

Ingredients:
3 cucumbers
1 cup coconut milk
3 leaves mint
1 tablespoon chopped ginger
2 tablespoons lime juice
1 teaspoon salt
4 ounces tofu, (optional)

Directions:
Peel the cucumbers and slice them in half lengthwise. Scoop the seeds from middle with a spoon and discard them. Chop the cucumbers and put them in the food processor. Add all of the other ingredients to the food processor bowl and puree until the mixture is smooth. (Tofu is optional, but makes the soup a little thicker.)
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Chilled Coconut Soup

Recipe from Jane Milton’s Mexican – Healthy Ways With A Favorite Cuisine

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

Directions:
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.
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