How to Make Yummy Thai Coconut Soup

Delicious, fresh and tasty.

Thai Coconut Soup. 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. An easy, dairy-free, lightened up version of Thai coconut soup made with coconut milk, ginger, spices and veggies.

Thai Coconut Soup This FAST, FLAVORFUL & EASY soup has rich fragrant broth and can be made with w/ either shrimp. Spicy Thai Coconut Soup made with curry, coconut milk, vegetables and shrimp! This Thai Coconut Soup is a replica of the coconut curry soup I order at a local Thai restaurant. You can cook Thai Coconut Soup using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Thai Coconut Soup

  1. You need 2 of Stalks lemon grass.
  2. You need 6 of Coin size slices fresh ginger , unpeeled.
  3. You need 4 clove of garlic, unpeeled.
  4. Prepare 2 of Fresh chile (Serrano or jalapeño).
  5. You need 24 oz of Low fat chicken broth.
  6. Prepare 3/4 cup of Light coconut milk.
  7. Prepare 3 tbsp of Corn starch.
  8. It's 3 tbsp of Lime juice.
  9. It's 2 tsp of Fish sauce (or soy).
  10. You need 2 of Scallions to slice for toppings.
  11. You need 1/4 cup of Cilantro for toppings.
  12. Prepare 8 oz of Chicken (I large chicken Breast).
  13. It's 8 small of to medium shiitake mushrooms sliced thin (stems removed).

Thai Coconut Soup with Sweet Potato and Kale. A delicious, fragrant, vegan Thai coconut soup prepared with sweet potato and kale. Thai Coconut Soup is a scrumptious, plant-based Asian soup loaded with fresh veggies, coconut milk, and flavorful green curry. This Thai coconut soup is one of my absolute favorite soups for the winter — heck, for any season!

Thai Coconut Soup instructions

  1. 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..

For national soup month in January, I came up with a new recipe every day. It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut. Creamy and flavorful, our Easy Thai Coconut Soup is the recipe you've been looking for. "I love this soup! I added carrots to get in a few vegetables for my kids.