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Coconut And Cilantro Soup

Web20.Chickens's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Chicken/Turkey 1 1⁄4 Pound, ground
  Garlic 2 Clove (10 gm), minced
  Ginger 1⁄4 , sliced, minced
  Water 2 Cup (32 tbs)
  Chicken broth/Vegetable broth 4 Cup (64 tbs)
  Salt To Taste
  Vermicelli noodles/Capellini /very fine egg noodles 1⁄4 Pound, broken into 2-inch lengths
  Limes 2 , freshly squeezed
  Scallions 2 , sliced
  Packed cilantro leaves 1⁄2 Cup (8 tbs), coarsely chopped (Fresh Ones)
  Unsweetened coconut milk 8 Ounce
  Red pepper flakes 1⁄2 Teaspoon, dried
Directions

MAKING
1) In a medium-size saucepan, saute the chicken over a medium heat, stirring constantly for 3 minutes, until the chicken is crumbled and partially cooked.
2) Stir in the garlic and ginger, cook for about 1 minute, until the chicken is almost dry.
3) Stir in the water and broth and bring to a boil.
4) Stir in 1 teaspoon salt and vermicelli, cook covered over a medium-low heat for about 5 minutes until the noodles are tender.
5) Turn off the heat, stir in the lime juice and coconut milk, and season with salt and red pepper flakes to taste .

SERVING
6) Ladle the soup into deep soup bowls, sprinkle with the scallions and cilantro and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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Average: 4.3 (17 votes)