Although she is glamorous, a sophisticated Chicagoan, international traveler, and connoisseur of the finer things in life, Courtney of Coco Cooks is also a passionate cook, baker, and hostess. After frequent requests to create meals, events, and demos, in additional to her full-time career with a national cosmetics brand, Courtney has moved on to parlay her natural talents in the culinary arts into an exciting entrepreneurship. As the force behind her recently launched Coco Cooks Catering, Courtney has been designing menus under the credo of "Food that Makes You Happy."
And happy I am, too, to welcome Courtney as featured guest blogger for October's My Legume Love Affair. I thank her for setting aside some time from her wildly busy schedule to create a soup that is as bright and delightful to the eye as it is to the taste buds.
While Courtney still maintains her five-year old blog, she can also be reached on Twitter and Facebook.
A Fusion of Taste
White Bean and Red Curry Soup in Coconut Milk
15.5 oz can of white cannellini beans rinsed or fresh-cooked beans
1 tablespoon vegetable oil or pomace oil
1 large shallot minced
3-4 cloves garlic minced
4 -5 cups vegetable broth
3 teaspoons red curry paste
1 can coconut milk
Cilantro to garnish
Lime wedges to garnish
*Thai Golden Mountain Sauce (a soy-based vegan alternative to fish sauce) optional
Red chili oil
In a heated stock pot add oil.
Add your minced shallots and garlic and cook on medium heat until translucent and softened.
Add the rinsed beans and allow to cook for a few minutes to absorb the flavors.
Add the red curry paste and mix while cooking.
Take a ½ cup of the vegetable broth and add to the bean and red curry mix. The mixture should dissolve and blend into the broth. Remove from the heat and blend a bit at a time in the blender until puréed. Transfer back to the stock pot.
Add the remaining vegetable broth and bring to a simmer.
Add the coconut milk and simmer. Serves 4.