Thai Ginger Soup Recipes

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THAI CURRY SOUP



Thai Curry Soup image

This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!

Provided by Kaeli L

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 4

Number Of Ingredients 16

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2 green onions, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
  • Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
  • Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
  • To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 23.8 g, Cholesterol 30 mg, Fat 13.1 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 1694.7 mg, Sugar 5.3 g

THAI PUMPKIN GINGER SOUP



Thai Pumpkin Ginger Soup image

Make and share this Thai Pumpkin Ginger Soup recipe from Food.com.

Provided by Ashley U

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 small pumpkin
4 tablespoons olive oil
1 garlic clove
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
3 quarts vegetable stock
1 piece fresh ginger, minced
1 (15 ounce) can coconut milk

Steps:

  • Preheat oven to 425°.
  • Slice pumpkin in half and core.
  • Discard membrane and seeds.
  • Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
  • Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
  • Remove from oven and allow to cool.
  • Peel away hard outer skin using a peeler and reserve flesh.
  • Cut into 1-2 inch cubes.
  • In a large stockpot, heat 2 tablespoons of olive oil.
  • Add in garlic, onion, carrot and celery stirring frequently until tender.
  • Salt and pepper to taste.
  • Add vegetable stock and bring to a boil.
  • Add pumpkin and ginger; simmer for one hour.
  • Using a hand blender, purée soup until smooth.
  • Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
  • Top with edible orchids or pansies.

THAI COCONUT GINGER SOUP OR TOM KHA GAI



Thai Coconut Ginger Soup or Tom Kha Gai image

A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk.

Provided by Accidental Chef

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can coconut milk (not sweetened!)
1/2 cup water
3 stalks lemongrass, cut in thirds and bruised
6 tablespoons fish sauce
1/3 cup fresh lime juice
1 inch piece fresh ginger, sliced
1 tablespoon sugar
2 cups chicken stock
1 tablespoon chili paste
1 (15 ounce) can straw mushrooms, drained
12 ounces boneless chicken, cubed
fresh cilantro

Steps:

  • Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
  • Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
  • Remove lemongrass and ginger before serving and garnish with cilantro.

Nutrition Facts : Calories 656.9, Fat 31.9, SaturatedFat 20.2, Cholesterol 67.4, Sodium 2800.9, Carbohydrate 70.2, Fiber 3, Sugar 59.7, Protein 25.6

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