Coconut Soup St Kitts Recipes

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

Ingredients

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

Ingredients

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

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