How to Cook Perfect Thai Calamari and Coconut Soup

Delicious, fresh and tasty.

Thai Calamari and Coconut Soup. Simmer over low heat, stirring occasionally, until the soup is. Crunchy Coconut Calamari (Shrimp or Tofu) is the satisfying crunch that my recently posted Thai-Style Roasted Vegetable Soup simply must have - in my humble opinion! The subtly sweet, spicy coating on the chewy calamari pairs perfectly with the creamy, savory soup.

Thai Calamari and Coconut Soup Add oil in a large stockpot and heat over medium-high. Add lemongrass and saute to release the lemon oil. Reversed from the Hot and Sour Prawn Soup (Dtom yum Gkoong) recipe where lemon grass is the main herb flavor and galanga is in a supporting capacity, this soup is accentuated with the hearty taste of galanga, hence the name dtom kah ("boiled galanga"). You can cook Thai Calamari and Coconut Soup using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Thai Calamari and Coconut Soup

  1. Prepare 400 ml of light Coconut Milk.
  2. Prepare 500 g of Calamari rings, frozen.
  3. Prepare 1 tbsp of Lime Juice.
  4. Prepare 1 of small bunch Coriander, leaves roughly torn.
  5. Prepare 2 tbsp of Sesame Oil.
  6. Prepare 2 cm of Ginger root, peeled and shredded.
  7. You need 1 of red Onion, peeled and sliced.
  8. You need 1 of bell Pepper, thinly sliced.
  9. You need 500 g of Chinese Cabbage, stalks sliced and greens roughly chopped.
  10. Prepare 1 tbsp of Red Thai Curry paste.

Use lots of galanga so that the herb's flavor comes through the rich taste of the coconut milk. An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations.

Thai Calamari and Coconut Soup step by step

  1. Heat oil in le Creuset Marmitout Pan over medium heat till smoking. Stir-Fry ginger, onions, pepper and cabbage stalls. Stir in curry paste, cook for 1 minute..
  2. Pour Coconut Milk over the vegetable and heat gently to a boil. Add frozen Calamari rings and cover the pan. Gently poach of 5 to 7 minutes until the Calamari is cooked through and tender..
  3. Add cabbage greens, season with salt and pepper, lime juice and coriander. Quickly stir through the greens and allow to steam for a minute or two..

View the menu for Pacific Rim Thai Kitchen on MenuPages and find your next meal. Taste the authentic Thai menu at Blue Elephant Restaurant in Wilbraham, MA. Hey folks, I am making my version of a Thai Coconut Shrimp soup. Easy to make and has lots of flavor. Also a little bit of an extra message at the end.