Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai coconut soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Thai Coconut Soup is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai Coconut Soup is something that I have loved my entire life.
An easy, dairy-free, lightened up version of Thai coconut soup made with coconut milk, ginger, spices and veggies. This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with.
To begin with this recipe, we must prepare a few components. You can have thai coconut soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Thai Coconut Soup:
- Get 2 Stalks lemon grass
- Prepare 6 Coin size slices fresh ginger , unpeeled
- Make ready 4 clove garlic, unpeeled
- Get 2 Fresh chile (Serrano or jalapeño)
- Make ready 24 oz Low fat chicken broth
- Take 3/4 cup Light coconut milk
- Prepare 3 tbsp Corn starch
- Get 3 tbsp Lime juice
- Take 2 tsp Fish sauce (or soy)
- Take 2 Scallions to slice for toppings
- Get 1/4 cup Cilantro for toppings
- Prepare 8 oz Chicken (I large chicken Breast)
- Make ready 8 small to medium shiitake mushrooms sliced thin (stems removed)
By steeping lemongrass and ginger in the broth, which is the base of the soup, you'll release their oils and gain great health benefits. Thai Coconut Soup is a scrumptious, plant-based Asian soup loaded with fresh veggies, coconut milk, and flavorful green curry. This vegan soup recipe is quick to make as the veggies are sauteed. Here it is, my Thai coconut soup recipe!
Instructions to make Thai Coconut Soup:
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- 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).
- Place crushed lemongrass, garlic, ginger and chilies in a wide pan and pour in broth. Bring to a simmer.
- 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.
- 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.
- 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).
- Add chicken and mushrooms. Season with more lime or fish sauce to taste. Serve with toppings of cilantro and green onions.
You'll be happy to hear, my pursuit for the perfect low carb, keto friendly tom kha gai has. Authentic Thai recipe for Thai Chicken Soup with Coconut Milk, 'Tom Kha Gai'. I just had this soup tonite at Peter's Thai Restaurant in Brentwood – oh my goodness, yum!! This Thai coconut soup is one of my absolute favorite soups for the winter — heck, for any season! This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp.
So that’s going to wrap it up with this special food thai coconut soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!