Recipe: Yummy Thai Coconut Soup

Recipe: Yummy Thai Coconut Soup Delicious, fresh and tasty.

Thai Coconut Soup. Find The Great Collection of Easy Making Recipes. Find Delicious and Healthy Recipes, Meal, Healthy Snacks & Cooking Techniques. Heat the oil in a large pot over medium heat.

Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations.

Curry with rice: Serve coconut curry soup with a scoop of steamed jasmine rice, coconut rice, or cauliflower rice (for a low carb.

This Thai Coconut Soup is a replica of the coconut curry soup I order at a local Thai restaurant.

You can cook Thai Coconut Soup using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Thai Coconut Soup

1. It’s 2 of Stalks lemon grass.

2. You need 6 of Coin size slices fresh ginger , unpeeled.

3. Prepare 4 clove of garlic, unpeeled.

4. Prepare 2 of Fresh chile (Serrano or jalapeño).

5. Prepare 24 oz of Low fat chicken broth.

6. Prepare 3/4 cup of Light coconut milk.

7. It’s 3 tbsp of Corn starch.

8. It’s 3 tbsp of Lime juice.

9. It’s 2 tsp of Fish sauce (or soy).

10. It’s 2 of Scallions to slice for toppings.

11. Prepare 1/4 cup of Cilantro for toppings.

12. Prepare 8 oz of Chicken (I large chicken Breast).

13. Prepare 8 small of to medium shiitake mushrooms sliced thin (stems removed).

This sweet and spicy soup has a combination of fragrant spicy curry paste mixed with the sweet coconut milk.

Everything is cooked in the same pan making for an easy clean up.

In a large pot over medium heat, heat oil.

Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice.

Thai Coconut Soup step by step

1. 1. trim lemon grass of root ends and outer leaves. Cut into 2 inch lengths. Smash each piece with flat of knife. Crush ginger and garlic (dont peel) with knife too. Trim stems from chiles, cut in half lengthwise and smash. (If you like spicy heat leave seeds)..

2. Place crushed lemongrass, garlic, ginger and chilies in a wide pan and pour in broth. Bring to a simmer..

3. Add chicken breasts to broth. Cover and simmer gently over low heat until chicken is cooked. (10-12 mins). With tongs transfer chicken to board. Cut chicken into thin strips or shred with fork before adding back into the soup..

4. Bring broth to a boil and boil for five minutes to intensify flavors. Strain broth into saucepan, press on solids to extract juices, stir in coconut milk and heat through medium heat..

5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce in small bowl. Add to the soup and cook stirring until simmering and slightly thickened. (2-3 minutes)..

6. Add chicken and mushrooms. Season with more lime or fish sauce to taste. Serve with toppings of cilantro and green onions..

An easy, dairy-free, lightened up version of Thai coconut soup made with coconut milk, ginger, spices, and veggies.

I'll be honest, up until a few years ago, I had never before tried Tom Kha Soup (Thai coconut soup) in my life.

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect.

Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor.

The very best tom kha gai recipe I've ever made or tried.