Light Thai Coconut Soup Recipes

THAI COCONUT CHICKEN SOUP

Steps:

• In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
• Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
• Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
• Cook the noodles according to package instructions then drain.
• Place noodles in large serving bowls.
• Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.

THAI COCONUT SOUP

Steps:

• Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
• Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
• Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
• Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
• Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
• Add chicken broth and coconut milk. Stir and bring to simmer.
• Simmer for 2 minutes, then add lime zest and return prawns into broth.
• Cook for 2 minutes just to reheat and finish cooking the prawns.

THE BEST THAI COCONUT SOUP

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.

LIGHT THAI COCONUT SOUP

Steps:

• If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
• If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
• Separate seeds, if any, from tamarind paste and discard.
• Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
• Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
• Stir in the fish sauce; simmer for 15 minutes.
• Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
• Add the shrimp; cook until no longer translucent (about 5 minutes).
• Stir in the lime juice and rice vinegar.
• In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
• Stir in the lime juice and rice vinegar.

THAI CHICKEN-COCONUT SOUP

Steps:

• Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)

Steps:

• Combine first 7 ingredients in a large saucepan.
• Bring to a simmer over medium heat; stir in chicken and coconut milk.
• Cook 3 minutes or until chicken is done
• Sprinkle with cilantro.