THAI COCONUT MILK SOUP WITH PRAWNS
Chef Harold Dieterle fell in love with this essential Thai soup on a trip to Thailand. He dedicated himself to perfecting the dish at home-including a follow-up trip to Thailand. The result is Kin Shop's incredible signature take on this classic coconut milk soup.
Provided by Harold Dieterle
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 18
Steps:
- In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
- To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
- Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.
THE BEST THAI COCONUT SOUP
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
Time 1h5m
Yield 8
Number Of Ingredients 13
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, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI COCONUT SOUP
Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.
Provided by Nagi
Time 20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
THAI PUMPKIN SOUP WITH PRAWNS & COCONUT MILK
Steps:
- Place stock in a large soup pot over high heat. Add lemongrass , lime leaves, garlic, shallot, galangal or ginger. Boil 1 minute.
- Add pumpkin or squash and sweet potato. Bring to a boil, then lower heat to medium-high, simmering for 5 to 8 minutes, or until these vegetables are soft enough to pierce with a fork.
- While simmering, add all the other 'flavorings': chili powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile.
- Now add the prawns and bok choy. Cover and cook for an additional 3 minutes, or until prawns are pink and plump.
- Reduce heat to low and add the coconut milk, stirring to combine (add up to 1/2 can for very creamy, coconut-flavored soup). Taste-test the soup, adding more fish sauce if not salty enough (note that the saltiness of your soup will depend on how salty your stock was to start with). If too sour for your taste, add a little more brown sugar. If too salty or sweet, add more lime juice. If too spicy, add more coconut milk.
- Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or noodles for a nutritionally-balanced meal. Enjoy!
Nutrition Facts : Calories 595 kcal, Carbohydrate 78 g, Cholesterol 78 mg, Fiber 10 g, Protein 29 g, SaturatedFat 14 g, Sodium 2490 mg, Sugar 26 g, Fat 21 g, ServingSize 2-3 Bowls (2-3 Servings), UnsaturatedFat 0 g
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