Thai coconut soup
Thai coconut soup is a main course that serves 6. For $2.52 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 23g of fat, and a total of 301 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It will be a hit at your Autumn event. It is brought to you by Eat Good 4 Life. From preparation to the plate, this recipe takes roughly 45 minutes. It is a reasonably priced recipe for fans of Asian food. 54 people found this recipe to be yummy and satisfying. A mixture of red curry paste, rice, fresh ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a good spoonacular score of 58%. Similar recipes include Thai Coconut Soup, The Best Thai Coconut Soup, and Thai Coconut Soup.
Servings: 6
Ingredients:
1 15 oz can coconut milk
1 Tbsp fish sauce
Fresh cilantro
Fresh ginger, minced
3 chopped kaffir lime leaves or juice of 1 lime
2 cups sliced mushrooms
2 Tbsp olive oil
1 organic red or green bell pepper
1 Tbsp red curry paste, free of MSG
Cooked rice noddles, optional
1/4 chopped scallions
12 oz cooked shrimp
1 Tbsp unrefined sugar
3-4 cups vegetable broth
Equipment:
pot
ladle
bowl
Cooking instruction summary:
Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.Add the broth and kaffir lime leaves and simmer for 8-10 minutes. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao Chili Sauce Recipe.
Step by step:
1. Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes.
2. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.
3. Add the broth and kaffir lime leaves and simmer for 8-10 minutes.
4. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao Chili Sauce Recipe.
Nutrition Information:
covered percent of daily need
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