Jessicas Thai Coconut Soup Recipes
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
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
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
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