Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai coconut soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Thai Coconut Soup is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Thai Coconut Soup is something that I have loved my entire life. They are nice and they look fantastic.
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. 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.
To get started with this particular recipe, we have to first prepare a few components. You can cook thai coconut soup using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Thai Coconut Soup:
- Get 2 Stalks lemon grass
- Prepare 6 Coin size slices fresh ginger , unpeeled
- Prepare 4 clove garlic, unpeeled
- Get 2 Fresh chile (Serrano or jalapeño)
- Prepare 24 oz Low fat chicken broth
- Prepare 3/4 cup Light coconut milk
- Make ready 3 tbsp Corn starch
- Make ready 3 tbsp Lime juice
- Prepare 2 tsp Fish sauce (or soy)
- Make ready 2 Scallions to slice for toppings
- Get 1/4 cup Cilantro for toppings
- Prepare 8 oz Chicken (I large chicken Breast)
- Prepare 8 small to medium shiitake mushrooms sliced thin (stems removed)
This vegan soup recipe is quick to make as the veggies are sauteed. Here it is, my Thai coconut soup recipe! This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp. This Thai Coconut Chicken Soup is no exception.
Steps 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.
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. This Thai coconut soup is one of my absolute favorite soups for the winter — heck, for any season! Thai Coconut Soup with Sweet Potato and Kale. A delicious, fragrant, vegan Thai coconut soup prepared with sweet potato and kale. Creamy and flavorful, our Easy Thai Coconut Soup is the recipe you've been looking for.
So that’s going to wrap this up with this exceptional food thai coconut soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
