Alberta Co Op Grocery has published this Everything But the Kitchen Sink Coconut Curry Soup Recipe using our Native Forest® Organic Coconut Milk:
“The other day at the co-op, I grabbed a can of Native Forest (original) Organic Coconut Milk that is currently on sale. Coconut products, as I’m sure you know, are quite expensive, and any time they’re on sale, I snatch them right up. If you’ve been reading my articles for any length of time, you also know that I love coconut-based foods. I’ve shared my love of coconut oil and amino acids, and my preference for canned coconut milk is just as strong. It works perfectly in any recipe that calls for regular milk or cream or even evaporated milk. Because of its thickness (and fat content), it also works well in soups and creamy sauces.
Native Forest is a subsidiary of Edward and Sons, a company that produces natural, organic, gluten-free and vegan foods. You’re probably aware of their other products, even if you didn’t know it: they sell vegan bouillon, powdered sauce mixes, rice toast, and instant mashed potatoes, in addition to many organic coconut items that can also be found at the co-op. The Native Forest brand seems to specialize in more exotic fruits and vegetables, such as canned peaches, canned mangoes, and canned hearts of palm.
This can of coconut milk did not disappoint me at all. It went perfectly with the soup I created (see my original recipe below), and added just the right amount of creaminess to the dish. Even though it was unsweetened, the naturally sweet coconut flavor came through in the soup.”
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Everything But the Kitchen Sink Coconut Curry Soup
“The best thing to do with full-fat, canned coconut milk is put it into a curry soup. Of course, the second best thing to do is make ice cream, but now that we’re into the colder seasons of the year, that doesn’t seem like a very sensible option. However, curried soup is warm and toasty, and, if you’re like me, a great way to use up some produce that is just this-close to spoiling.”
Ingredients:
- 1 can full-fat Native Forest® Organic Coconut Milk
- 1 c. unsweetened non-dairy milk
- 3 ears’ worth of corn (already cooked and removed from the cob)
- 5 small purple or Yukon gold potatoes (already cooked)
- 1-2 T. toasted sesame oil
- ½ block extra firm tofu, pressed and cut into ½ inch cubes
- salt and pepper
- 5 medium-sized mushrooms, sliced
- ½ red onion, chopped
- ½ T. curry paste (adjust amount for spiciness)
Prepare:
- Heat the non-dairy milks, corn and potatoes together in a large pot on medium-high heat.
- Meanwhile, heat sesame oil in a pan on high heat. Saute tofu cubes in the oil, stirring (or tossing) often, until they reach the desired crispness. Sprinkle as much salt and pepper as you want on them, then set them aside.
- Add mushrooms and onions to the heated oil and saute until the mushrooms are dark and soft and the onions are basically translucent.
- Add everything to the now-warm milk broth. Add curry paste and stir enough to combine. Serve this soup warm.
Read the rest here.
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Republished by EdwardandSons.com