in Caribbean, Soup Recipes

Coconut soup

updated

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Ingredients for 4 servings:

  • 400 ml coconut milk
  • 2 cans of soup (cream of chicken soup), ready to serve
  • 2 red chili peppers
  • 50 g peanuts
  • 1 tbsp fat for frying
  • 1 tbsp lemongrass, dried
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and halve the chili peppers, remove the seeds, and cut into thin strips. Roughly chop the peanuts. Heat the oil and roast two-thirds of the peanuts. Deglaze with coconut milk and season with a little lemongrass and chili strips. Add the cream of chicken broth and heat for about 5 minutes. Season the soup to taste with salt and pepper. Sprinkle with lemongrass and peanuts and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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