Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, thai coconut soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Thai Coconut Soup is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Thai Coconut Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes.
To begin with this recipe, we have to first prepare a few components. You can have thai coconut soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thai Coconut Soup:
- Prepare 2 Stalks lemon grass
- Prepare 6 Coin size slices fresh ginger , unpeeled
- Get 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
- Prepare 3 tbsp Lime juice
- Get 2 tsp Fish sauce (or soy)
- Get 2 Scallions to slice for toppings
- Make ready 1⁄4 cup Cilantro for toppings
- Get 8 oz Chicken (I large chicken Breast)
- Get 8 small to medium shiitake mushrooms sliced thin (stems removed)
Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently. The flavour base of this Thai Coconut Soup is a "cheats" homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and coriander powder and chilli paste. There are far less ingredients in this than typical curry pastes but this does not mean it's lacking in flavour!
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).
- 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.
The flavour base of this Thai Coconut Soup is a "cheats" homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and coriander powder and chilli paste. There are far less ingredients in this than typical curry pastes but this does not mean it's lacking in flavour! Heat coconut oil in a large stockpot or Dutch oven over medium heat. Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. In a medium pot, heat the coconut oil over medium heat.
So that is going to wrap this up with this special food thai coconut soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
