I can’t get enough coconut lately.
This is a keeper.
A long time ago Martha Stewart had a great coconut soup recipe and I loved it.
As the years have gone by I’ve played with the amounts and ingredients and it’s still great.
Martha Stewart is one of the best chefs ever. I have almost all of her cookbooks and I haven’t found one I didn’t like.
The sign of a great recipe is that even if you change it up it will still be delicious.
Thank you Martha.
This is my version.
2 tablespoons canola oil
1 tablespoon grated fresh ginger. It has to be fresh.
3 cloves of grated garlic
1/2 to 3/4 teaspoon red pepper flakes
3/4 pound thin sliced carrots
20 ounces of non dairy coconut milk or one can of regular coconut milk
3 cups water
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon salt
6 whole water chestnuts sliced thin
1 tablespoon brown sugar
1/4 pound rice noodles, udon or angel hair pasta
1/4 cup lime juice
6 tablespoons frozen peas
6 scallions , 4 for the soup and 2 for garnish sliced thin
2 tablespoons shredded coconut, toasted for garnish
Sometimes I leave the soup plain without any protein but I also use one of these.
One pound of clean, peeled, cooked and deveined shrimp or
One pound of diced pork or chicken, stir fried with a little salt and pepper or
One pound of ground pork, chicken or turkey, stir fried with salt and pepper.
Lightly brown the ginger, garlic and red pepper in the oil.
Add the carrots and saute just a little.
Add the coconut milk and water
Mix the cornstarch with 2 tablespoons water and add to the soup
Bring to a boil then decrease the heat to medium and add the pasta till it is cooked.
Add the lime juice and brown sugar
Add the peas and water chestnuts
Season with salt and pepper to taste
If you are going to add any protein this is the time to do it.
Just make sure it is cooked so all you have to do is warm it up in the soup.
Sprinkle with scallions and coconut.
Serve with an egg roll or wontons.
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