Spicy Pineapple And Coconut Milk Soup
From choclytcandy 2 years ago
- 45 min to make
- Serves 6
Regina's International Vegetarian Table by Regina Campbell
Ingredients
- 1 tbs chopped shallot shopping list
- 1 tbs minced garlic shopping list
- 1 tsp toasted sesame oil shopping list
- 2 tbs finely chopped red pepper shopping list
- 3 cups vegetable broth shopping list
- 2 cups canned coconut milk (unsweetened) shopping list
- 1 cup slice fresh mushrooms shopping list
- 1 cup chopped fresh pineapple shopping list
- 1 tsp green curry paste shopping list
- 1 tsp grated fresh ginger shopping list
- 2 lemongrass stalks shopping list
- 2 tsp fresh lime juice shopping list
- salt and freshly ground black pepper shopping list
How to make it
- In a large skillet, cook the shallot, garlic, and sesame oil over medium-high heat for about 5 minutes, until the shallot is soft. Add the bell pepper, vegetable broth, coconut milk, mushrooms, pineapple, curry paste and ginger.
- Place the lemongrass stalks on a cutting board. Trim off any brown areas and the top 3-inches of the stalk. With a dull edge of your knife or a meat tenderizer, crush the lemongrass stalks to release the flavor. Add the lemongrass to the soup.
- Cook the soup for about 15 minutes, until the mushrooms and bell pepper are tender. Remove the lemongrass. Add the lime juice. Season with salt and pepper. Serve hot.
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