THAI FISH SOUP WITH COCONUT MILK RECIPES

THAI COCONUT SEAFOOD SOUP RECIPE - GRACE PARISI | FOOD & WINE

Thai Coconut Seafood Soup Recipe - Grace Parisi | Food & Wine image

Shrimp and scallops are excellent for quick meals, since they take just minutes to cook perfectly. Slideshows: Fast Thai Dishes

Provided by Grace Parisi

Categories Seafood Soup

Total Time 12 minutes

Yield 6

Number Of Ingredients 13

Ingredients

One 14-ounce can unsweetened coconut milk
One 8-ounce bottle clam juice
1 jalapeño, seeded and thinly sliced
1 tablespoon Asian fish sauce
1 tablespoon green Thai curry paste
Pinch of sugar
3/4 pound shelled and deveined medium shrimp
1/2 pound sea scallops, quartered
2 scallions, thinly sliced
1/4 cup chopped mint
1/4 cup chopped basil
1/4 cup chopped cilantro
Lime wedges and steamed rice, for serving

Steps:

In a large pot, combine the coconut milk with the clam juice, sliced jalapeño, fish sauce, curry paste, sugar and 1/4 cup of water and bring to a boil. Simmer for 2 minutes. Add the shrimp, scallops and scallions and cook until the shrimp and scallops are just white throughout, about 2 minutes. Stir the mint, basil and cilantro into the soup and serve with lime wedges and steamed rice.

THAI FISH SOUP RECIPE - FOOD.COM

Thai Fish Soup Recipe - Food.com image

From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too.

Total Time 35 minutes

Prep Time 35 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup dried lemon grass
4 slices dried galanga root
3 cups fish stock or 3 cups vegetable stock
2 (14 ounce) cans coconut milk
3 -6 small red chilies, cut into rounds
3 scallions, minced
2 tablespoons fresh cilantro, chopped
3/4 lb white fish fillet, cut into bite-sized chunks
2 limes, juice of
3 tablespoons fish sauce

Steps:

Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
Add the chiles, scallions, cilantro, and fish.
Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
Simmer, uncovered, until the fish is just cooked. Remove from heat.
Stir in the lime juice and the fish sauce, adding more if desired.

Nutrition Facts : Calories 352.2, FatContent 26.3, SaturatedFatContent 22.1, CholesterolContent 39.2, SodiumContent 989.8, CarbohydrateContent 15.1, FiberContent 3.6, SugarContent 10.2, ProteinContent 17.8

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