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
ASIAN-STYLE CUCUMBER SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 922 milligrams, Sugar 8 grams
CUCUMBER SOUP
The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Provided by Samuel Goldsmith
Categories Starter
Time 10m
Yield Serves 4 in bowls or 12 in small cups
Number Of Ingredients 7
Steps:
- Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
- Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
THAI CUCUMBER SALAD WITH SOUR CHILLI DRESSING
This healthy side salad is perfect for weeknight meals or laid back barbecues
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Mix the dressing ingredients together, stirring until the sugar is dissolved.
- Place the salad ingredients in a bowl, then pour over the dressing, mixing well to combine. Serve immediately.
Nutrition Facts : Calories 27 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.75 milligram of sodium
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- Step 1: In a large saucepan over medium heat, bring 2 quarts vegetable broth to a simmer. Add 1 cup diced cucumber and cook until tender, about 5 minutes. Season with black pepper, to taste.
- Step 2: To serve, ladle soup into serving bowls. Add about 1 tablespoon diced tofu per serving, and sprinkle with thinly sliced green onion.
- Step 1: In a large sauce pan over medium high heat, combine 1 diced medium white onion, 2 diced small stalks celery, 1 diced medium cucumber, 2 teaspoons thin (light) soy sauce, 1 teaspoon sugar, 5 cilantro stems and 2 quarts water. Season with salt and pepper, to taste.
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- Thai Green Curry Chicken Soup. You’ve probably guessed it, but this soup is chock full of spicy Thai green curry paste. Although it’s mixed with coconut milk and chicken stock, so it does mellow out.
- Thai Red Curry Vegetable Soup. The only real difference between green curry and red curry is the chilis they use. It won’t come as a surprise to hear that red curry is made with dried red chilis, whereas green is made using fresh green chilis.
- Tom Yum Soup. Tom Yum soup is a fantastic hot and sour soup that can be served as a clear broth or with a creamier finish. The clear soup has a cleaner taste, and the shrimp flavors are much more pronounced.
- Wicked Thai Chicken Soup. You’ve probably noticed that most of these soups are more like stews, in that they have all kinds of veggies and noodles in the bowl, too.
- Thai Pumpkin Soup. For those that prefer a warm bowl of velvety smooth soup, this one’s for you. Unlike typical pumpkin soup recipes that are full of cinnamon and nutmeg, this recipe is loaded with signature Thai spices of ginger, lemongrass, and cilantro.
- Thai Sweet Potato and Carrot Soup. Pumpkin is terrific when it’s in season, but for those long months when it’s not, sweet potato and carrots are the next best thing.
- Southern Thai Gaeng Som Recipe (Sour Spicy Fish Curry) I’m pretty sure most of us have a bag of frozen white fish in the freezer just begging to be used.
- Thai Pork Ramen. I’ve made this half a dozen times in the last month and it never gets old. The tender shredded pork with the delicious broth and noodles is incredibly tasty and comforting.
- Khao Tom Thai Rice Soup Recipe. If making a shoulder of pork sounds like too much work on a lazy Sunday, this recipe is the perfect shortcut. It’s just as flavorful, calling for shallots, lemongrass, garlic, fish sauce, salt, lime juice, cilantro, and chili.
- Authentic Ruam Mit Recipe. Ruam mit is a sweet soup dessert that has no set of ingredients. Depending on where you order it, it could come with water chestnuts, sweet potato, corn, or jackfruit.
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