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Creamy Coconut Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Creamy Coconut Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 small onion, chopped
  • 1 tablespoon ginger, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons curry powder
  • 2 cups low sodium chicken broth
  • 1 (14.5) ounce can light coconut milk, sometimes labeled reduced fat
  • 1 lime, juiced
  • 1 6 ounce leftover grilled tilapia fillets, broken into chunks

Preparation

Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.

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