Thai Coconut Soup
Thai Coconut Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai coconut soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth. An easy, dairy-free, lightened up version of Thai coconut soup made with coconut milk, ginger, spices and veggies. This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil.

Thai Coconut Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Thai Coconut Soup is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

Amazing Quick Easy THAI COCONUT Soup. Thai Coconut Milk Cabbage soup packed with flavor and nourishment! A Thai Coconut Paleo soup recipe made with real ingredients; coconut milk, cabbage, lemongrass, broth, curry, and Thai Chili. A delicious, fragrant, vegan Thai coconut soup prepared with sweet potato and kale.

Instructions 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.

An easier, weeknight friendly, and vegetarian rendition on Tom Kha Gai. This Northern-style Thai Vegan coconut soup is a healthy recipe that is so easy to make! This will quickly become your new favourite soup recipe! Vegan Tom Kha Gai aka Thai Coconut Soup is creamy, delicious and has so much flavor to it. You only need the right ingredients to make this at home in no time!

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