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Friday, March 30, 2012

Coconut Cream Soup with Colorful Peppers and Cremini Mushrooms

tri-color peppers mushroom cremini coconut soup

Simple, rich and colorful, this Coconut Milk-based Cremini and tri-color Peppers soup can be enjoyed hot from the stove or at room temperature. Make it a bit thicker and it can be a curry served with delicious nutty brown rice. Adjust the flavors for a Thai-style or Indian-style curry.

14 oz. light coconut milk
5 or 6 Cremini mushrooms, cleaned and sliced
12 to 16 red, orange, yellow peppers, sliced
1 medium yellow onion, sliced
1 Tbsp Madras Curry Powder
1 tsp cayenne pepper powder (optional)
salt to taste
water or stock as needed
1 Tbsp vegetable oil
Spring onions, chives, cilantro, roasted peanuts for garnish


  1. Heat oil in a pan, add the onions and mushrooms and a pinch of salt, sautee
  2. Add the peppers, spices, coconut milk, stock/water, adjust salt to taste; cover and simmer till peppers are cooked but not mushy
  3. Garnish and preferred and serve warm

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  • At 2:03 PM, Anonymous Anonymous said…

    Is Madras curry powder the same as Sambar/rasam powder?

  • At 2:13 PM, Blogger Sheela said…

    HI Sue, No, Madras Curry Powder is a special blend of spices which is a slightly different blend from the ones for Sambar and rasam. I can post my recipe for Madras Curry Powder if it will be helpful.


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