Spicy Thai Coconut Soup Vegetarian Recipes

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SPICY THAI VEGETABLE SOUP



Spicy Thai Vegetable Soup image

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Provided by Krista

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 20

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Steps:

  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  • Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
  • Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

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

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)



Spicy Thai-Style Beans With Coconut Milk (Vegetarian) image

This is a vegetarian dish. If you love spicy dishes like my family, then you will love this! The red curry paste is very hot so you might want to adjust the amount starting at 1 tablespoon, for our tastes I use about 2 tablespoons, the hotter the better LOL! You can find red curry paste in the Asian section of your supermarket or in any Asian grocery store, I use it in many dishes! The complete recipe is made on top of the stove in very little time, but has tons of flavor!

Provided by Kittencalrecipezazz

Categories     Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons fresh minced garlic
3 tablespoons vegetable oil
1 small red bell pepper, seeded and chopped (optional)
1 -2 tablespoon red curry paste (or to taste)
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can diced tomatoes (undrained)
1 (13 ounce) can unsweetened coconut milk
2 tablespoons fresh lime juice (can use more)
1 -2 tablespoon sugar
salt and black pepper
4 -5 cups cooked basmati rice
chopped green onion

Steps:

  • In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
  • Add in the red curry paste and cook 1 minute.
  • Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
  • Season with salt and pepper.
  • Serve over basmati rice, then sprinkle with chopped green onion.

Nutrition Facts : Calories 649.9, Fat 31.6, SaturatedFat 19.6, Sodium 18.1, Carbohydrate 79.1, Fiber 9.1, Sugar 4.9, Protein 16

SPICY THAI COCONUT SOUP (VEGETARIAN)



Spicy Thai Coconut Soup (Vegetarian) image

A vegetarian version of my good friend's recipe. She said it tasted just like the stuff she had back in Thailand, except I've taken out the chicken and fish sauce and replaced it with lentils and soy sauce. Still excellent!

Provided by Chef Kirsten 1

Categories     Rice

Time 1h20m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 11

1 cup carrot, grated
1 cup red pepper, diced
1 cup onion, minced
3 garlic cloves, minced
1 cup brown rice, cooked
1 cup red lentil, cooked
1 tablespoon brown sugar
1 tablespoon chili paste
1 stalk lemongrass, cracked so the inside shows
3 -4 cups vegetable broth
1 (8 ounce) can coconut milk

Steps:

  • Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
  • Add minced garlic and simmer for one more minute.
  • Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
  • Stir and heat for 5 minutes.
  • Add can of coconut milk and simmer for 15 minutes.
  • Remove lemongrass stalks and enjoy!

Nutrition Facts : Calories 605.2, Fat 12.3, SaturatedFat 9.7, Sodium 54.4, Carbohydrate 108.8, Fiber 9.3, Sugar 39, Protein 17.6

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