AUTHENTIC THAI COCONUT SOUP
This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Provided by MIREYZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
- Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g
JESSICA'S THAI COCONUT SOUP
Authentic, bold, and delicious flavors combine for this exotic tasting soup. Creamy coconut milk, shrimp, lemongrass, and cilantro are the staples to this dish. And for a spicy, yet flavorful kick, a bit of red curry paste.
Provided by Cheekygreek
Categories Coconut
Time 1h
Yield 1 pot, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat.
- Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
- Slowly pour the chicken broth over the mixture, stirring continually.
- Stir in the fish sauce and brown sugar; simmer for 15 minutes.
- Pour in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
- Add the shrimp; cook until no longer translucent about 5 minutes.
- Stir in the lime juice; season with salt; garnish with cilantro.
- NOTE: My favorite way to enjoy this soup is poured over steamed brown basmati rice. Also, if you cannot find lemongrass you can use lemongrass paste, although the flavor will not be exactly the same. Some people prefer to leave the lemongrass stalk in-tact and then remove from soup prior to serving. This will work fine, I just prefer the added texture of the minced lemongrass. I would also like to add that some brands of red curry paste are extremely spicy, while others are very mild. So the spiciness will depend on how much you add and also on what brand you use.
Nutrition Facts : Calories 637, Fat 27.5, SaturatedFat 23.7, Cholesterol 71.6, Sodium 1281.3, Carbohydrate 87.3, Fiber 1, Sugar 80.6, Protein 12.8
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI COCONUT SOUP WITH LEMON GRASS AND SUGARCANE CHICKEN DUMPLINGS
Steps:
- To the soup base, add the coconut milk and lime leaves. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Add the dumplings and simmer until done, about 3 minutes.
- Divide the softened glass noodles on four soup bowls. Place two dumplings crisscross on top of the noodles, leaning to the side of the bowl. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles and lime leaf. Serve immediately.
- In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and Thai bird chile and bring to a boil. Reduce until only 2 cups remain.
- In a mixing bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix until well blended. Divide into 8 portions. Wrap each portion around the end of each sugarcane stick. Reserve.
EASY THAI COCONUT SOUP
Make and share this Easy Thai Coconut Soup recipe from Food.com.
Provided by DrGaellon
Categories Thai
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
- Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
- Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. If using chicken, skip to step 5.
- Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
- For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 484.4, Fat 21.4, SaturatedFat 16.4, Cholesterol 86.4, Sodium 1042.3, Carbohydrate 53.7, Fiber 4.2, Sugar 9.7, Protein 20.6
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