COCONUT-MISO MUSHROOM SOUP
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are both inexpensive and easy to find-anchor the recipe and white or yellow miso pumps up their earthiness without overwhelming them.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
- Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
- Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
- Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
- Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
- Mix in lime juice.
- Season with salt and pepper.
- Divide rice between 4 bowls.
- Ladle soup over rice.
- Sprinkle with green onions and cilantro.
- Pass lime wedges separately.
- Serve.
ASIAN TSUNAMI FUSION SOUP
This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and Tsunami of 2004. This main soup bowl is a fusion of Asian tastes from several of the 11 countries in the Indian Ocean which the Tsunami reached. From Indonesia this soup contains hot, spicy & lemon flavors, from Sri Lanka/Ceylon coconut & ginger flavors, from Thailand shrimp & chicken, from Malaysia rice noodles and from Singapore the curry taste. This is a very visually appealing bowl of soup, so get your digital camera ready and snap a few.
Provided by SkipperSy
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
- Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
- Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
- Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
- Run stock through a sieve and retain approximately 4 1/2 cups
- Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
- Add chicken pieces into pot and simmer 3 minutes
- Add red/green chopped peppers and stir a few times, cook 1 minute
- In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
- On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
- Get out your digital camera and take a photo... then enjoy!
- Notes:
- 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
- 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste
More about "miso coconut curry soup creamy zen tropical masterpiece recipes"
COCONUT MISO RAMEN - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
ANYTHING-YOU-HAVE COCONUT CURRY SOUP RECIPE
From pinchofyum.com
COCONUT CURRY SOUP RECIPE - THE COCONUT MAMA
From thecoconutmama.com
CREAMY COCONUT CURRY SOUP – A COUPLE COOKS
From acouplecooks.com
MISO COCONUT CARROT SOUP - HONEST COOKING
From honestcooking.com
COCONUT CURRY SOUP - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (42)Total Time 50 minsCategory Dinner, Lunch, Seafood, SoupPublished Mar 22, 2022
COCONUT-MISO SALMON CURRY - HERON EARTH
From heronearth.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
COCONUT MISO NOODLE SOUP – MARY'S TEST KITCHEN
From marystestkitchen.com
CURRY MISO SAUCE | ONE BITE VEGAN
From onebitevegan.com
MISO YELLOW COCONUT CURRY - THE BOLD APPETITE
From boldappetite.com
MISO COCONUT CURRY SOUP - CREAMY ZEN TROPICAL …
From pinterest.com
MISO SALMON CURRY RECIPE WITH COCONUT MILK | ELIZABETH RIDER
From elizabethrider.com
VEGAN COCONUT AND MISO CURRY RECIPE | THE PROTEIN WORKS
From theproteinworks.com
MISO CORN SOUP RECIPE | BON APPéTIT
From bonappetit.com
MISO COCONUT CURRY SOUP - CREAMY ZEN TROPICAL MASTERPIECE
From favoreatsapp.com
You'll also love