Thai Coconut Soup
Thai Coconut Soup

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, thai coconut soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Check Out Thai Coconut Oil On eBay. Find Thai Coconut Oil On eBay. Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually.

Thai Coconut Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Thai Coconut Soup is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have thai coconut soup using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Thai Coconut Soup:
  1. Get 2 Stalks lemon grass
  2. Make ready 6 Coin size slices fresh ginger , unpeeled
  3. Prepare 4 clove garlic, unpeeled
  4. Make ready 2 Fresh chile (Serrano or jalapeño)
  5. Get 24 oz Low fat chicken broth
  6. Prepare 3/4 cup Light coconut milk
  7. Make ready 3 tbsp Corn starch
  8. Make ready 3 tbsp Lime juice
  9. Make ready 2 tsp Fish sauce (or soy)
  10. Get 2 Scallions to slice for toppings
  11. Prepare 1/4 cup Cilantro for toppings
  12. Make ready 8 oz Chicken (I large chicken Breast)
  13. Take 8 small to medium shiitake mushrooms sliced thin (stems removed)

Everything is cooked in the same pan making for an easy clean up. In a dutch oven or large pot, heat olive oil over medium high heat. Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. In a large pot over medium heat, heat oil.

Steps to make Thai Coconut Soup:
    1. trim lemon grass of root ends and outer leaves. Cut into 2 inch lengths. Smash each piece with flat of knife. Crush ginger and garlic (don't peel) with knife too. Trim stems from chiles, cut in half lengthwise and smash. (If you like spicy heat leave seeds).
  2. Place crushed lemongrass, garlic, ginger and chilies in a wide pan and pour in broth. Bring to a simmer.
  3. Add chicken breasts to broth. Cover and simmer gently over low heat until chicken is cooked. (10-12 mins). With tongs transfer chicken to board. Cut chicken into thin strips or shred with fork before adding back into the soup.
  4. Bring broth to a boil and boil for five minutes to intensify flavors. Strain broth into saucepan, press on solids to extract juices, stir in coconut milk and heat through medium heat.
  5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce in small bowl. Add to the soup and cook stirring until simmering and slightly thickened. (2-3 minutes).
  6. Add chicken and mushrooms. Season with more lime or fish sauce to taste. Serve with toppings of cilantro and green onions.

Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. In a large pot over medium heat, heat oil. Add broth, coconut milk, and fish sauce and bring. This is a common creamy coconut soup in Thailand. Nigel Slater's recipe for a wonderfully warming Thai noodle soup, balances fragrant spices and a little heat all with rich coconut milk.

So that’s going to wrap this up with this special food thai coconut soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!