Place the coconut milk and half the chopped
inutes.
Stir in the coconut milk, chicken, mushrooms, and lime
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
1/4 cups coconut milk into the soup then blend using
ow heat in a generous soup pot. Add onion, garlic, ginger
Peal then cut sweet potatoes into 1/2 in chunks. Place into medium - large pot with coconut milk over medium high heat.
Cut up peppers and onions and place in pot.
Add garlic and salt then bring to a boil.
Let simmer for 30-45 min. Use a potato masher, or flat spoon to mash the sweet potato chunks. If soup is too thick, add 1/2-1 cup water.
When soup has reached desired consistency, add the peanut butter and cayenne pepper.
Soup freezes really well and is great as a main winter dish or a hearty appetizer.
Reserve 1/2 cup coconut cream. Combine remaining coconut cream with onion, pumpkin, sweet potato, water and curry paste in a large saucepan. Bring to a boil and reduce heat, simmer, uncovered, for 10 mins or until vegetables are soft.
Blend or process mixture, in batches, until smooth.
Meanwhile, heat reserved coconut cream in small saucepan without boiling. Serve soup drizzled with coconut cream.
bout two-thirds of the coconut milk, return to the heat
ins, stirring often. Add the coconut milk, scallions, chile peppers and
Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.
emaining lime juice, stock and coconut milk. Add remaining spring onions
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
eaves, curry powder, pineapple juice, coconut milk and 5 cups water
heat oil in a large saucepan.
add onions, spices and garlic and cook until softened.
add lentils, brith, and water and bring to a boil.
cover, reduce heat, and simmer 30 minutes or until lentils are tender.
remove from heat and let it stand for 5 minutes.
with an immersion blender puree soup until it's smooth.
(this can also be done in a blender, in batches).
stir in coconut milk and remaining ingredients.
serve.
Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
Add the squash and the stock, bring to the boil and simmer until squash is soft.
Add the spices and coconut, stirring until the coconut melts.
Blend until smooth and creamy.
Return to the pan and heat through. Before serving garnish with coriander.
o pan.
Stir in coconut milk and heat through without
o a food processor. Add coconut milk and blend until smooth
Blanch spinach in a pot of boiling, salted water until just wilted. Drain, squeeze out any excess liquid and roughly chop. Set aside.
Heat oil in a large pan, add turkey and saute over medium heat until browned all over. Add chili, mushrooms and spring onions and saute for 1-2 mins. Add curry powder and cook for 1 min. Add coconut milk and 2 cups water. Bring to a boil, add crushed bouillon cubes then reduce heat and simmer for 5 mins. Add lime slices, spinach and peas and simmer for 3-4 mins until peas are tender. Season to taste.
Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
il to a 5-quart soup pot and heat until hot