Coriander Cilantro And Coconut Soup Recipes

THAI COCONUT, BROCCOLI AND CORIANDER SOUP

Steps:

• Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
• Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.

PUMPKIN AND CAULIFLOWER SOUP WITH COCONUT MILK, CORIANDER, AND CILANTRO

Steps:

• Boil the water & Roast the cauliflower: Preheat oven to 400 degrees. Bring a medium pot of water with a large pinch of salt to a boil. Toss the cauliflower on a baking sheet with 1 Tablespoon olive oil, salt, pepper, and half the coriander. Roast the cauliflower for 30-35 minutes, tossing halfway through cooking, until golden brown.
• Cook the pumpkin & Prep the veggies: Add the pumpkin to the boiling water and cook 25-30 minutes, until very tender. Peel and finely dice the carrot. Halve, peel, and dice the shallot. Thinly slice the garlic. Chop the cilantro.
• Heat another Tablespoon of oil in a large pot over medium-high heat. Add the shallot, carrot, and remaining coriander and cook, tossing, for 3-5 minutes, until softened. Add the garlic and cook an additional 1 minute, until fragrant.
• Add the coconut milk to the pot and bring to a boil. Reduce heat to a simmer for 5 minutes.
• Mash the pumpkin: Meanwhile, drain the pumpkin and return to the same pot. Mash with a fork or potato masher until as smooth as possible. Add the stock concentrate and 1 cup water to the pot and mash until completely smooth.
• Finish the soup: Add the pumpkin mixture to the pot with the coconut milk and stir to combine. Bring up to a simmer, then taste and season with salt and pepper. TIP: You can blend the soup in a blender now for an ultra-silky consistency!
• When the cauliflower is ready, divide the soup between bowls and place the cauliflower florets in the middle of each bowl. Garnish with the cilantro and enjoy!

CORIANDER (CILANTRO) AND COCONUT SOUP

Steps:

• Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
• Simmer gently for 30 minutes.
• Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
• Return to the pan, reheat and simmer gently for 5 minutes.
• Strain once more and return to the rinsed out pot.
• Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
• Ladle into bowls and serve immediately.

CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)

Steps:

• In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
• Stir to form paste. DO NOT let the mixture burn!
• Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
• Add half of the chopped corriander.
• Rinse split peas in cold water, drain and add to pot. Stir immediately.
• Turn heat to high.
• Add the water and stir well.
• Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
• Add the rest of the cilantro in the last 15 minutes.
• Add salt and pepper to taste.
• Serve or pack away for freezing.

CARROT & CORIANDER SOUP

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

CRAB, COCONUT, AND CILANTRO SOUP

Steps:

• Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
• Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
• Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
• Stir in the lime juice and remaining cilantro, then season with salt to taste.
• Serve with chili oil and lime wedges on the side.

VEGAN CREAM OF CORIANDER (CILANTRO) SOUP

Steps:

• Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
• Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
• Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
• Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.