MUSHROOM AND RICE SPICY THAI SOUP
Creamy, flavorful and nutritious, this tasty Mushroom and Rice Spicy Thai soup will fill you up with goodness and comfort any time!
Provided by sanna
Categories Savory
Time 40m
Number Of Ingredients 15
Steps:
- In a medium, heavy-bottomed pot, saute ginger, onion and garlic until soft. Add the bell peppers and cook for about 30 seconds. Add the mushrooms and let cook until softened. Add the vegetable broth and let it simmer for 5-7 minutes.
- Stir in red curry paste, hot sauce, red pepper flakes, ginger and simmer for another 7 minutes.
- Stir in cornstarch in coconut milk until dissolved. Add to the pot along with the water. Let simmer for another 5-10 minutes or until the soup has thickened to your consistency of preference. Add the cooked brown rice. Add the lime juice. Season with salt and pepper if needed.
Nutrition Facts : Calories 479 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1087 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SPICY THAI MUSHROOM SOUP RECIPE
Feed your family a hot, savory soup with this Spicy Thai Mushroom Soup Recipe. Three steps is all it takes for this simple, but delicious, Spicy Thai Mushroom Soup Recipe that is ready to serve in just 35 minutes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, about 1 cup each
Number Of Ingredients 12
Steps:
- Heat 1/4 cup dressing in large saucepan on medium heat. Add vegetables; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
- Stir in coconut milk, then Sriracha sauce. Gradually stir in broth; cook 20 min. or until soup is thickened, stirring frequently.
- Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended. Add to soup; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
SPICY CHICKEN THAI SOUP
Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
- Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
- Stir in mushrooms and cook for 5 more minutes.
- Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
- Skim off any excess oil and fat that rises to the top and discard.
- Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
- Remove from heat and add about 1/2 the cilantro.
- Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g
SPICY THAI-STYLE SHRIMP SOUP
Make and share this Spicy Thai-Style Shrimp Soup recipe from Food.com.
Provided by Boo Chef in West Te
Categories < 60 Mins
Time 35m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring the broth, ginger, garlic, fish sauce, cilantro stems, sugar, half of the sliced chiles, and one-quarter of the chopped tomatoes to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer for 20 minutes. Strain the broth through a fine-mesh strainer into a large bowl, pushing on the solids to extract as much liquid as possible.
- Return the broth to the pan and bring it to a simmer over medium-high heat. Add the mushrooms and the remaining chiles and cook for 2 minutes. Add the shrimp and cook for 1 minute longer. Remove the soup from the heat and add the lime juice. Evenly portion the remaining chopped tomato and the chopped cilantro among individual bowls and ladle the soup over top. Serve immediately.
Nutrition Facts : Calories 148.2, Fat 3.2, SaturatedFat 0.8, Cholesterol 86.4, Sodium 879.9, Carbohydrate 11.6, Fiber 1.6, Sugar 4.7, Protein 20.8
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
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