Easy Thai Coconut Soup Recipes

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

Authentic Thai Coconut Soup image

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

Ingredients

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

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

The Best Thai Coconut Soup image

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

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro