Difference between revisions of "Red Pepper Curry Coconut Soup"
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* 3 cups [[chicken stock]] or [[vegetable stock]] | * 3 cups [[chicken stock]] or [[vegetable stock]] | ||
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=== Roasting peppers === | === Roasting peppers === | ||
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# Stir in [[coconut milk]] and reheat. | # Stir in [[coconut milk]] and reheat. | ||
| − | [[Category:Thai | + | ==References== |
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| − | [[Category:Curry Recipes]] | + | [[Category:Thai cuisine]] |
| − | [[Category:Onion Recipes]] | + | [[Category:Soup Recipes]] |
| − | [[Category:Red bell pepper Recipes]] | + | [[Category:Coconut milk Recipes]] |
| − | [[Category: | + | [[Category:Curry Recipes]] |
| − | [[Category: | + | [[Category:Onion Recipes]] |
| + | [[Category:Red bell pepper Recipes]] | ||
| + | [[Category:Broth Recipes]] | ||
| + | [[Category:Broth Recipes]] | ||
Latest revision as of 18:24, 26 June 2012
Description
File:Red Pepper curry coconut soup.jpg
Red Pepper Curry Coconut Soup
It's really sophisticated and unusual. I got the recipe from The Best Soups Cookbook. Honestly its delicious, but don't be tempted to increase the curry paste as it spoils the delicate flavour.
Ingredients
- 3 red bell peppers
- 2 small onions, diced
- 1 tablespoon butter
- 1 teaspoon curry paste
- 1 cup coconut milk
- 3 cups chicken stock or vegetable stock
Procedures
Roasting peppers
- Preheat grill or top oven to a high heat.
- Wash peppers and place in oven.
- The peppers will go black, turn to blacken all sides (about 10 – 15 minutes)
- When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
- Then peel and seed the peppers, cut into large segments.
Soup
- Melt butter in pan, add onions and saute until translucent.
- Add curry paste and fry a further 3 minutes.
- Add stock and peppers and let simmer a further 20 minutes.
- Puree in batches, then return soup to pan.
- Stir in coconut milk and reheat.
