The Best Ever Red Pepper Curry Coconut Soup

“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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Roasting Peppers------------.
  2. Preheat grill or top oven to a high heat.
  3. Wash peppers and place in oven.
  4. The peppers will go black, turn to blacken all sides.
  5. (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
  6. Then peel and seed the peppers, cut into large segments.
  7. -----------------.
  8. Melt butter in pan, add onions and saute until translucent.
  9. Add curry paste and fry a further 3 minutes.
  10. Add stock and peppers and let simmer a further 20 minutes.
  11. Puree in batches, then return soup to pan.
  12. Stir in coconut milk and reheat.
  13. Serve.
  14. For Vegetarian use vegetable stock.

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