Hot Sour Coconut Soup Recipes

Steps:

• Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
• Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
• Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Steps:

• Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
• Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
• Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
• Add mushrooms to pan, saute 5 minutes or until tender.
• Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
• Add peas; cook 3 minutes.
• Remove from heat; stir in basil and lime juice.

Steps:

• Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
• Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.

Steps:

• 1. In a large pot put the stock, galangal, lime leaves and lemon grass. Boild for 10 minutes, or 20 if using regualar stock. 2. Turn to low and add the juice, chilli paste and fish sauce. Let simmer for a few minutes and make sure to stir the chilli past! 3. At the mushrooms and meat. Let them cook fully. Try not to over cook if you are cooking shrimp. 4. Add the coconut milk and stir (make sure to shake can before use to mix). Cook on low for a few minutes, make sure not to cook to high so that the coconut milk doesn't curdal. 5. Add the chillies (warn guest not to eat as they are HOT). Then serve. If you want you can add coriander. 6. TA-DA

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.