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Spicy Coconut Masala Soup

Updated on March 9, 2015
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This soup recipe borrows heavily from Thai red curry. It also contains two spice blends ubiquitous to Indian cooking: garam masala and yellow curry powder. This recipe is fairly spicy.You can control the level of heat by omitting, decreasing or increasing the cayenne pepper. If you can't find lemongrass, galangal or kaffir lime leaf you can substitute lemon peel, ginger, and lime peel, respectively. This is a moderately difficult recipe, and requires careful attention to follow each step in the order listed. If you follow the recipe verbatim you will be generously rewarded with a superbly delicious soup

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Ingredients

  • 1 14 oz can Coconut Cream
  • 12 oz Sweet Potato, cubed
  • 1 Large Red Bell Pepper, chopped
  • 1 med White Onion, chopped
  • 4 large cloves Garlic, sliced
  • 1 1/2 cups fresh tomato, Roughly Chopped
  • 2 stalks Lemongrass, Chopped into 2 inch sections
  • 1 thumb sized piece Galangal, sliced
  • 2 Fresh Kaffir Lime Leaves, whole
  • 1 tsp Yellow Curry Powder
  • 1 tsp Garam Masala
  • 3/4 tsp Cayenne Pepper
  • 1 tbsp Brown Sugar
  • 1 tsbp Salt
  • 2 cups Water
  • 2 tbsp Cooking Oil
  • 1 loose cup Minced Cilantro, (stems included)

Cooking Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4-6 servings

Instructions

  1. Heat up a large dry skillet on medium, add curry powder, garam masala, and *cayenne pepper, shaking pan until it starts to smoke slightly *The cayenne pepper is optional and the amount can be adjusted as needed
  2. Add cooking oil to pan and wait until it is up to temperature
  3. Add garlic, onion, tomato and salt to pan, saute for 1 minute or until onions are translucent
  4. Add coconut cream, water and brown sugar to pan, stir well and reduce heat to med-low
  5. Add bell peppers, sweet potatoes, kaffir lime leaves, lemongrass, and galangal and simmer for 15-20 minutes or until sweet potatoes are tender
  6. Turn off heat and add cilantro, stirring it in well
  7. Serve immediately or refrigerate

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