Best 5 Coconut Coriander Soup With Vermicelli And Turkey Recipes
Indulge in the delectable flavors of coconut coriander soup with vermicelli and turkey, a culinary masterpiece that tantalizes the taste buds. This exotic dish combines the richness of coconut milk, the aromatic warmth of coriander, the delicate texture of vermicelli noodles, and the savory goodness of turkey in a harmonious symphony of flavors. Whether you're hosting a special occasion or simply seeking a comforting meal, this recipe is sure to impress.
Let's cook with our recipes!
THAI COCONUT, BROCCOLI AND CORIANDER SOUP
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Provided by Donna Hay
Categories Soup/Stew Kid-Friendly Quick & Easy Dinner Coconut Spinach Shallot Cilantro Green Onion/Scallion Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
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.
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
TURKEY MULLIGATAWNY SOUP WITH CORIANDER
Categories Soup/Stew Blender Ginger Onion Potato turkey Lunch Coconut Curry Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 14 cups, serving 10
Number Of Ingredients 13
Steps:
- In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
- In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.
CORIANDER (CILANTRO) AND COCONUT SOUP
A extremely wonderful soup from Simon Hopkinson's "roast chicken and other stories". Great on a cold day.
Provided by KitchenManiac
Categories Coconut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
TURKEY MULLIGATAWNY SOUP WITH CORIANDER
I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!
Provided by Bev I Am
Categories Poultry
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours.
- Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
- In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water.
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated.
- Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft.
- In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle.
- Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander.
- The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled.
- The soup keeps, covered and frozen, for 2 months.
- Serve the soup garnished with coriander sprigs.
- Makes about 14 cups, serving 10.
Tips:
- For a richer flavor, use coconut cream instead of coconut milk.
- To make the soup more spicy, add a pinch of cayenne pepper or red chili flakes.
- For a vegetarian version of the soup, omit the turkey and add more vegetables, such as diced carrots, celery, or bell peppers.
- Serve the soup with a side of naan bread, rice, or vermicelli noodles.
Conclusion:
Coconut coriander soup with vermicelli and turkey is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor from the coconut milk, coriander, and turkey, and the vermicelli noodles add a nice texture. This soup is sure to be a hit with your family and friends.
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