Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, thai coconut curry soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Thai Coconut Curry Soup is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Thai Coconut Curry Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook thai coconut curry soup using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Thai Coconut Curry Soup:
- Get 1 large package Turkey fillets
- Prepare 2 (900 ml) Chicken Broth
- Prepare 2 cans (500 ml) Coconut Milk
- Prepare 1 bunch Carrots
- Take 2 Broccoli crowns
- Prepare 2 Red Peppers
- Take 2 packages Oyster mushrooms
- Get 1 stalk fresh lemongrass
- Take 1 handful Thai birdseye chiles
- Take 4 Green chiles
- Take 2 small Shallots
- Make ready 1 small bunch Cilantro leaves
- Get 3-4 Kaffir lime leaves
- Take 1/2 jar Hot chili paste (I use Patak's as it has a great flavor)
- Take 3 tablespoons Hot curry powder
- Get 1 teaspoon Cumin
- Take 1 teaspoon cayenne pepper
- Make ready 1 tablespoon chili powder
Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Ginger, Thai curry paste, garlic, and jalapeño pack powerful flavor that transforms leftover Thanksgiving turkey into the ideal cold-weather soup.. Easy Thai Coconut Soup Easy "shortcut" Thai curry paste The flavour base of this Thai Coconut Soup is a "cheats" homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and coriander powder and chilli paste. The Thai coconut chicken soup is savory, just salty enough, there's natural sweetness from the sweet Vidalia onions, carrots, red pepper, and coconut milk.
Instructions to make Thai Coconut Curry Soup:
- Add chicken broth and coconut milk to a large pot & bring to a low boil.
- Cut lemongrass into small 3cm strips, add to pot.
- While waiting for broth to boil chop into bite size pieces: - Carrots, Broccoli, Red Peppers, Oyster Mushrooms
- Add lime leaves, cilantro, chili paste, curry powder, cumin, cayenne pepper, chilli powder to pot.
- Dice birdseye and green chiles, shallots, add to pot.
- Once on a low boil, cut Turkey fillets into thin bite-size strips, add to pot. Boil for 10 minutes or until Turkey is cooked through.
- Add Broccoli, boil for another 5 minutes.
- Add Carrots, boil for 10 minutes.
- Add Red Peppers, Oyster mushrooms, low boil for 5-10 minutes or until slightly cooked.
- Stir & serve. Garnish with cilantro leaves
Easy Thai Coconut Soup Easy "shortcut" Thai curry paste The flavour base of this Thai Coconut Soup is a "cheats" homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and coriander powder and chilli paste. The Thai coconut chicken soup is savory, just salty enough, there's natural sweetness from the sweet Vidalia onions, carrots, red pepper, and coconut milk. There's perfect acid balance from lime juice and a very gentle heat from the ginger and Thai red curry paste. Thai Coconut Curry Beef Soup is something that I've loved my whole life. To get started with this recipe, we have to prepare a few ingredients.
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