THAI ROASTED CHILI SALMON DUMPLINGS IN LEMONGRASS COCONUT BROTH
I took a cooking class at a local Gourmet Market. This was absolutely scrumptious! I don't even care for Salmon and loved this soup. You will need to go to an Asian market for some of the ingredients. A bit of work but, fun and well worth it.
Provided by HelenG
Categories Coconut
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
- To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
- To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
- To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.
Nutrition Facts : Calories 692.1, Fat 36.5, SaturatedFat 29.4, Cholesterol 38.2, Sodium 1656.8, Carbohydrate 68.1, Fiber 6.9, Sugar 15.1, Protein 27.7
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
BAKED SALMON WITH COCONUT BROTH
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
- Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
- For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.
Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 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
A BASIC CURRY BROTH
This recipe looks yummy. To make a soup, try adding eggs(while stirring), dumplings, chicken, noodles...the possibilities are endless! Adapted from The BowlFood Cookbook.
Provided by Chef Patience
Categories Clear Soup
Time 1h35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Using a food processor, chop all vegetables into small pieces.
- Melt butter in a large stockpot.
- Add curry powder, stir to combine.
- Add chopped veggies to stock pot, stirring to coat.
- Cook for 30 min, stirring often to prevent burning or sticking.
- Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
- Strain the broth through a sieve set over a large heatproof bowl.
- Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
- Discard the veggies.
- The broth may be refrigerated for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 363.3, Fat 13.2, SaturatedFat 6.2, Cholesterol 29.9, Sodium 556.3, Carbohydrate 35.3, Fiber 6.9, Sugar 15.3, Protein 17
THAI COCONUT & VEG BROTH
Get a taste of Thai with this quick and easy noodle soup cooked all in one pan
Provided by Good Food team
Categories Dinner, Main course, Soup
Time 25m
Number Of Ingredients 13
Steps:
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium
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