Thai Coconut Soup
Thai Coconut Soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai coconut soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

Check Out Thai Coconut Oil On eBay. Find Thai Coconut Oil On eBay. Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually.

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 it.

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

Everything is cooked in the same pan making for an easy clean up. In a dutch oven or large pot, heat olive oil over medium high heat. Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. In a large pot over medium heat, heat oil.

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.

Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. In a large pot over medium heat, heat oil. Add broth, coconut milk, and fish sauce and bring. This is a common creamy coconut soup in Thailand. Nigel Slater's recipe for a wonderfully warming Thai noodle soup, balances fragrant spices and a little heat all with rich coconut milk.

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