THAI COCONUT CURRY NOODLE SOUP
Ginger, Thai curry paste, garlic, and jalapeño pack powerful flavor that transforms leftover Thanksgiving turkey into the ideal cold-weather soup. Don't skip out on the toppings-cilantro, scallions, cashews, and a spritz of fresh lime help the East Asian-inspired flavors shine in this complete meal-in-a-bowl.
Provided by Hannah Klinger
Time 30m
Yield Serves 6 (serving size: about 1 cup soup and 1/3 cup noodles)
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Rinse with cold water; drain.
- Heat oil in a large Dutch oven over medium. Add shallots, garlic, jalapeño, and ginger; sauté 4 minutes. Stir in curry paste and curry powder; cook 1 minute. Add stock and coconut milk; bring to a simmer.
- Combine 3 tablespoons cold water and cornstarch in a small bowl. Add cornstarch mixture, turkey, snap peas, and salt to pan; bring to a simmer and cook 2 minutes or until thickened.
- Remove jalapeño and ginger; discard. Place about 1/3 cup noodles in each of 6 bowls; top each serving with 1 cup stock mixture. Top servings evenly with cilantro, scallions, cashews, and lime wedges.
Nutrition Facts : Calories 297, Carbohydrate 27 g, Fat 10 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g, Sodium 710 mg, Sugar 3 g, UnsaturatedFat 6 g
AUTHENTIC THAI COCONUT SOUP
This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Provided by MIREYZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
- Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
SPICY THAI COCONUT CHICKEN SOUP
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings (2 quarts)
Number Of Ingredients 17
Steps:
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
LIGHT THAI COCONUT SOUP
You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.
Provided by Late Night Gourmet
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- Separate seeds, if any, from tamarind paste and discard.
- Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
- Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
- Stir in the fish sauce; simmer for 15 minutes.
- Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
- Add the shrimp; cook until no longer translucent (about 5 minutes).
- Stir in the lime juice and rice vinegar.
- In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
- Stir in the lime juice and rice vinegar.
THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)
Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.
Provided by HeidiSue
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a large saucepan.
- Bring to a simmer over medium heat; stir in chicken and coconut milk.
- Cook 3 minutes or until chicken is done
- Sprinkle with cilantro.
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EASY THAI COCONUT SOUP (25 MINUTES!) - CHEF SAVVY
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4.8/5 (4)Calories 254 per servingCategory Soup
- Add 1 tablespoon olive oil to a large pot. Sauté shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of pot and set aside.
- Add 1 tbsp olive oil to the same large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and fish sauce. Bring to a boil and simmer for 10 minutes.
- Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender. Add in shrimp, green onion, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with extra sriracha on the side.
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