THAI SOUP WITH COCONUT MILK AND LEMONGRASS RECIPES

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

Ingredients

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

THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS RECIPE ...

Thai Shrimp-and-Coconut Soup with Lemongrass Recipe ... image

Top Chef winner Harold Dieterle's feel-good Thai coconut soup is flavored with chiles, ginger and lemongrass, and garnished with plenty of shrimp. More Warming Soups

Provided by Harold Dieterle

Categories Seafood Soup

Total Time 45 minutes

Yield 4

Number Of Ingredients 15

Ingredients

5 Thai chiles, seeded and chopped
4 stalks of fresh lemongrass, tender inner bulb only, finely chopped
4 garlic cloves, coarsely chopped
1/3 cup coarsely chopped peeled fresh ginger
1 large shallot, coarsely chopped
1 tablespoon coconut oil (see Note) or vegetable oil
3 1/2 cups unsweetened coconut milk
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup Asian fish sauce
1/4 cup tamarind concentrate (see Note)
6 fresh kaffir lime leaves (see Note)
3 tablespoons fresh lime juice
Salt and freshly ground pepper
3/4 pound medium shrimp, shelled and deveined
Cooked rice vermicelli or steamed rice, for serving (optional)

Steps:

In a blender, combine the chiles, lemongrass, garlic, ginger, shallot and 1/4 cup of water and puree until smooth.
In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.

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In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water, and puree until smooth. In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water, and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes. Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.

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