Best 9 Soup To Nuts Coconut Soup With Caramelized Nuts Recipes

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Immerse yourself in a culinary journey to create a masterpiece - a "Soup to Nuts Coconut Soup with Caramelized Nuts". This soup is a symphony of flavors, a harmonious blend of creamy coconut broth, aromatic spices, and a symphony of textures ranging from tender vegetables to crunchy nuts. Prepare to embark on a delightful adventure that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

CARAMELIZED NUTS



Caramelized Nuts image

Adapted from existentialmoo.com. Makes a very tasty snack. CAUTION: it's very addictive! Can be made 1 week ahead and kept in an airtight container at room temperature

Provided by WaterMelon

Categories     Lunch/Snacks

Time 27m

Yield 2 1/2 cups

Number Of Ingredients 8

1/2 cup blanched almond (2 oz)
1/2 cup unsalted roasted cashews (2 oz)
1/2 cup whole pecans (2 oz)
1/2 cup whole walnuts (2 oz)
vegetable oil, for greasing foil
1/4 cup sugar
1/4 cup water
1 1/2 tablespoons honey

Steps:

  • Preheat oven to 350°F.
  • Combine almonds, cashews, pecans, and walnuts in a large bowl.
  • Line baking pan with foil and lightly oil.
  • Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
  • Pour over nuts and stir until nuts are well coated.
  • Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
  • (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
  • Break apart any nuts that are stuck together.

AUTHENTIC THAI COCONUT SOUP



Authentic Thai Coconut Soup image

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Provided by MIREYZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 8

Number Of Ingredients 13

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Steps:

  • Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
  • Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
  • To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g

COCONUT SOUP WITH CARAMELIZED LYCHEES AND MANGO TOFU



Coconut Soup with Caramelized Lychees and Mango Tofu image

Provided by Food Network

Categories     dessert

Time 4h5m

Yield 12 to 16 servings

Number Of Ingredients 16

1 quart coconut milk
4 1/2 ounces sugar
3 tablespoons gelee bavaroise
Caramelized Lychees, recipe follows
Mango Tofu, recipe follows
24 to 32 lychee fruits
Orange Marmalade, recipe follows
2 cups sugar
2 cups water
2 pounds oranges, peeled and seeded
1 pound sugar
7 ounces water
13 cups mango puree
4 ounces gelatin
1 quart cream
1 pound sugar

Steps:

  • In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.
  • Peel and pit the lychees. Fill the hole where the pit was with Orange Marmalade and set aside.
  • Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup.
  • Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved. Reduce the heat and simmer until thickened to the consistency of marmalade.
  • In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
  • Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities. Then fold in the mango puree and gelatin mixture. Fold in the remaining mango puree.
  • Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.

COCONUT SOUP WITH CARAMELIZED PLANTAINS



Coconut Soup with Caramelized Plantains image

Provided by Food Network

Categories     dessert

Time 17m

Yield 2 servings

Number Of Ingredients 7

1 pint coconut sorbet, melted
1 (14-ounce) can coconut milk
6 limes, juiced
3 tablespoons unsalted butter
1/4 cup light brown sugar
1 very ripe plantain, halved and quartered
2 tablespoons shredded sweetened coconut

Steps:

  • In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
  • To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.
  • To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.

CARAMELIZED NUTS



Caramelized Nuts image

Provided by Pierre Gagnaire

Categories     Candy     Nut     Dessert     Bake     Almond     Cashew     Pecan     Walnut     Honey     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

1/2 cup hazelnuts (2 ounces)
1/2 cup blanched almonds (2 ounces)
1/2 cup unsalted roasted cashews (2 ounces)
1/2 cup whole pecans (2 ounces)
1/2 cup whole walnuts (2 ounces)
Vegetable oil for greasing foil
1/4 cup sugar
1/4 cup water
1 1/2 tablespoons honey

Steps:

  • Preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
  • When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
  • Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
  • Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE



Caramelized Onion Soup with Onions to Spare image

This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for serving
3 tablespoons unsalted butter
4 to 6 large yellow onions, thinly sliced (about 9 cups)
1 teaspoon sugar
Coarse salt and ground pepper
4 sprigs thyme
1 dried bay leaf
1 teaspoon all-purpose flour
1 tablespoon sherry, white wine, or brandy
4 cups beef broth
Toasted stale rustic bread
1 garlic clove, peeled
Fresh parsley

Steps:

  • In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
  • Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g

GO NUTS! COCONUT CARAMELS



Go Nuts! Coconut Caramels image

I saw this candy recipe on a cooking TV show, but made some adjustments to suit our tastes. We make the caramels every Easter, and many more times throughout the year. -Deanna Polito-Laughinghouse, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 3/4 pound.

Number Of Ingredients 5

1 teaspoon butter
24 caramels
3/4 cup plus 2 tablespoons sweetened shredded coconut, divided
1/2 cup white baking chips
1/2 cup salted peanuts

Steps:

  • Line an 8x4-in. loaf pan with foil and grease the foil with butter; set aside. , In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool. , Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 38mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SOUP WITH CARAMELIZED BANANAS



Chocolate Soup With Caramelized Bananas image

I found this interesting delight on the internet and thought it sounded (and looked) delicious! This unique dessert is from Chef Jacques Torres of Le Cirque 2000 in New York City and I found it on fabulousfoods.com. I estimated the times as I haven't made this one yet and am not sure exactly how long or how many it will make - that depends on the size of your bowls. Chill time included in prep/cook times average.

Provided by Mommy Diva

Categories     Dessert

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 tablespoon unsalted butter
4 cups whole milk
10 1/2 ounces bittersweet chocolate, chopped
7 large egg whites
1 3/4 cups confectioners' sugar

Steps:

  • Prepare the caramelized bananas:.
  • Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat.
  • Set aside to let macerate at room temperature while you prepare the caramel.
  • Heat a heavy-bottomed frying pan over medium-high heat.
  • If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again.
  • When it is warm sprinkle the sugar into the pan.
  • Try to keep the sugar in an even layer to allow it all to caramelize at the same time.
  • As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning.
  • Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
  • Cook until all of the sugar is a light golden brown.
  • Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother.
  • Add the bananas and rum and spread evenly in the pan.
  • When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum.
  • Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape.
  • Remove from the heat and pour the caramelized bananas onto a plate.
  • Cover with plastic wrap and let cool for about 20 minutes.
  • Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools.
  • Prepare the Chocolate Soup:.
  • Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
  • Add the chopped chocolate and stir until well combined and the chocolate has melted.
  • Bring the mixture to a boil again, stirring occasionally.
  • Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls).
  • Place one large spoonful of the caramelized bananas in the bottom of each soup bowl.
  • The bananas will give texture to the soup, so be generous.
  • Cover the bananas with the hot soup, filling each bowl three-quarters full.
  • Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours.
  • The soup will set and thicken, allowing it to support the meringue; chill it well before topping it.
  • To Finish the Soup:***Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer.
  • Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
  • Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks.
  • Place the meringue in a large pastry bag fitted with a 3/4-inch star tip.
  • Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern.
  • Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls.
  • Let stand for about 30 minutes to warm the soup.
  • If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
  • Preheat the oven to 450°F (232°C).
  • Remove the soup bowls from the warm water bath and place them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
  • The soup should not get hot.
  • Remove from the oven and serve immediately.
  • Notes****.
  • When you cut chocolate, start at one corner and always cut it on an angle. Don't try to cut big pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you do not have to cut so much surface at one time.
  • Congrats - you made it - now ENJOY! :).

Nutrition Facts : Calories 656, Fat 11.4, SaturatedFat 6.5, Cholesterol 32, Sodium 195.9, Carbohydrate 119.8, Fiber 3.5, Sugar 106.3, Protein 15.7

Tips for Making Coconut Soup with Caramelized Nuts

  • Choose the right coconut milk. Use full-fat coconut milk for a rich and creamy soup. You can find coconut milk in cans or cartons in the Asian section of most grocery stores.
  • Toast the spices. Toasting the spices in a dry skillet before adding them to the soup will bring out their flavor.
  • Don't overcook the vegetables. The vegetables should be tender but still have a little bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
  • Caramelize the nuts. Caramelizing the nuts adds a delicious nutty flavor to the soup. To caramelize the nuts, heat them in a skillet with a little bit of sugar until they are golden brown.
  • Serve the soup hot. Coconut soup is best served hot, so make sure to reheat it before serving if you have made it ahead of time.

Conclusion

Coconut soup with caramelized nuts is a delicious and easy-to-make soup that is perfect for a cold winter day. The creamy coconut broth is full of flavor, and the caramelized nuts add a nice crunchy texture. This soup is sure to be a hit with your family and friends.

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