Spicy Coconut Soup

Information

This is a recipe for coconut milk soup.

Serving Size: Unknown

Source

This recipe was obtained from Biorn (a fellow student from the University of Hawaii at Hilo during undergraduate study).

Ingredients

Main:

• 2 cans: Chicken broth
• 1 can: Coconut milk
• 5: Cilantro leaves
• 2 cup: Penne pasta
• 1: Onion, diced
• 2: Jalapeno peppers
• 1 tablespoon: Rosemary
• 2 tablespoon: Brown sugar
• 2 tablespoon: Shoyu
  Optional Additions:
• 2 cup: Stir-fry vegetables, frozen

Ingredient Considerations:

• The two jalapenos may be substituted with one Hawaiian pepper.
• The shoyu may be substituted with Maggi sauce.

Instructions

1. Medium dice the onions, cilantro, pepper, and rosemary where needed.
2. In a large pot, add chicken broth and diced onions, cilantro, pepper, and rosemary. (Add frozen vegetables if desired.) Set pot on high heat and bring to a boil.
3. Add the raw penne pasta. Cook until the pasta is cooked to the desired texture (approximately 10-13 minutes).
4. Add coconut milk, brown sugar, and shoyu into the pot.
   • If the soup is too tangy or bitter, add sugar; if the soup is too bland, add shoyu.
5. Set pot on medium heat. Let the pot simmer, stirring occasionally to combine the ingredients (around 3 minutes).

Instruction Considerations:

• None

Notes

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A cooking recipe from Sparrow.