THAI SOUP SPOON RECIPES

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THE BEST THAI COCONUT SOUP RECIPE | ALLRECIPES



The Best Thai Coconut Soup Recipe | Allrecipes image

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

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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

SPICY CHICKEN THAI SOUP RECIPE | ALLRECIPES



Spicy Chicken Thai Soup Recipe | Allrecipes image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Chicken Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 15

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2?½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

  • Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  • Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  • Stir in mushrooms and cook for 5 more minutes.
  • Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  • Skim off any excess oil and fat that rises to the top and discard.
  • Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  • Remove from heat and add about 1/2 the cilantro.
  • Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, CarbohydrateContent 14.3 g, CholesterolContent 114 mg, FatContent 44.8 g, FiberContent 3 g, ProteinContent 41 g, SaturatedFatContent 28.9 g, SodiumContent 1207.4 mg, SugarContent 2.9 g

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From asassyspoon.com
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From damndelicious.net
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