The Best Ever Red Pepper Curry Coconut Soup

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • About This Recipe

    “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.”

    Ingredients

  • 3red bell peppers
  • 2smallonions, diced
  • 1tablespoonbutter
  • 1teaspooncurry paste
  • 1cupcoconut milk
  • 3cups chicken stock or 3cupsvegetable stock
  • Directions

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

  • “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!”

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

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

  • “Warming and spicy.We liked it a lot, although I think a stronger red pepper might have been nice – next time, I will try it with more peppers (or with larger ones).I used a hand blender to blend the soup in the pan.Reviewed for Pick A Chef, Fall 2007.”

  • “Have been looking for a good Red Curry Soup recipe and found this to be excellent. Time consuming, but worth it.”

  • “This is a very good easy recipe. It is a bit spicy. Next time I will reduce the amount of curry paste and add some yellow curry powder.”

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