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    You are in: Home / Recipes / The Best Ever Red Pepper Curry Coconut Soup Recipe
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    The Best Ever Red Pepper Curry Coconut Soup

    The Best Ever Red Pepper Curry Coconut Soup. Photo by Food.com *

    1/1 Photo of The Best Ever Red Pepper Curry Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    angelina ballerina's Note:

    This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roasting Peppers------------.
    2. 2
      Preheat grill or top oven to a high heat.
    3. 3
      Wash peppers and place in oven.
    4. 4
      The peppers will go black, turn to blacken all sides.
    5. 5
      (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
    6. 6
      Then peel and seed the peppers, cut into large segments.
    7. 7
      -----------------.
    8. 8
      Melt butter in pan, add onions and saute until translucent.
    9. 9
      Add curry paste and fry a further 3 minutes.
    10. 10
      Add stock and peppers and let simmer a further 20 minutes.
    11. 11
      Puree in batches, then return soup to pan.
    12. 12
      Stir in coconut milk and reheat.
    13. 13
      Serve.
    14. 14
      For Vegetarian use vegetable stock.

    Ratings & Reviews:

    • on October 29, 2010

      55

      Excellent recipe!!! This is definitely a keeper! The only alterations I made were adding a heaping cup of poached, shredded chicken breasts and garnishing with chopped, fresh cilantro.

      Serving suggestion: Mrs. T's Potato & Cheese Pierogies. Saute some black mustard seeds in butter for a few minutes until they start popping. Add chopped red or yellow bell peppers with chopped onion, and continue to saute until they are at the doneness you prefe; I prefer mine to not be soggy. Remove veggies from the pan. Boil some frozen pierogies in water for 5 minutes; drain. Saute pierogies in butter; I like mine to be a bit chewy and crispy. Then add the veggies to the pierogies just to mix in and slightly reheat. The flavor of this soup really goes well with the pierogies! YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2010

      Pretty darn good! I also added some chicken to make it seem like more of a meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2009

      45

      This recipe was very good. The soup turned out great after I added some salt and ground black pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for The Best Ever Red Pepper Curry Coconut Soup

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 244.8
     
    Calories from Fat 157
    64%
    Total Fat 17.4 g
    26%
    Saturated Fat 13.1 g
    65%
    Cholesterol 13.0 mg
    4%
    Sodium 295.3 mg
    12%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 8.0 g
    32%
    Protein 7.0 g
    14%

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