THE BEST THAI COCONUT SOUP RECIPE | ALLRECIPES
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
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 servings
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, CarbohydrateContent 8.9 g, CholesterolContent 86.3 mg, FatContent 32.9 g, FiberContent 2 g, ProteinContent 13.2 g, SaturatedFatContent 27.6 g, SodiumContent 579.4 mg, SugarContent 2.3 g
THAI CHICKEN & COCONUT SOUP RECIPE | EATINGWELL
Rich coconut milk and chicken broth infused with lemongrass, chiles and ginger combine to give this fragrant, spicy soup authentic Asian flavor.
Provided by EatingWell Test Kitchen
Categories Healthy Thai Chicken Recipes
Total Time 45 minutes
Number Of Ingredients 12
Steps:
- Trim lemongrass stalks of root ends, outer leaves and grassy tops. Cut into 2-inch lengths. Smash each piece with the flat of a chef's knife. Crush ginger and garlic (do not peel) with the knife. Trim stems from chiles, cut in half lengthwise and smash (for maximum heat do not remove the seeds).
- Place the crushed lemongrass, garlic, ginger and chiles in a wide pan and pour in broth. Bring to a simmer, skimming off any foam that rises to the surface.
- Add chicken breasts to the broth. Cover and simmer gently over low heat just until the chicken is cooked through, 10 to 12 minutes. With tongs, transfer the chicken to a cutting board and set aside.
- Bring the broth to a lively boil and boil for about 5 minutes to intensify the flavors. Strain the broth into a saucepan, pressing on the solids to extract all the juices. Stir in coconut milk and heat through over medium heat.
- Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce (or soy sauce) in a small bowl. Add to the soup and cook, stirring, until simmering and slightly thickened, 2 to 3 minutes.
- Thinly slice the poached chicken and add to the soup. Season with additional lime juice and fish sauce (or soy sauce) to taste. Ladle the soup into bowls and float a lime slice, some scallions and cilantro leaves in each one.
Nutrition Facts : Calories 126.4 calories, CarbohydrateContent 8.7 g, CholesterolContent 31.3 mg, FatContent 3.3 g, FiberContent 0.3 g, ProteinContent 15 g, SaturatedFatContent 1.9 g, SodiumContent 594.7 mg, SugarContent 0.8 g
More about "healthy thai coconut soup recipes"
THE BEST THAI COCONUT SOUP RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Seafood
Calories 367.6 calories per serving
- 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.
THAI CHICKEN AND COCONUT SOUP | HEALTHY RECIPE | WW AUSTRALIA
Total Time 15 minutes
Category Dinner,Lunch
Cuisine Asian
Calories 195 kcal per serving
- Add frozen vegetables and reduce heat. Simmer, uncovered, for 2 minutes. Add choy sum, chicken and juice and simmer, uncovered, for a further 2–3 minutes or until vegies are just tender. Sprinkle with coriander leaves to serve.
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