Thaidessertsoup Recipes

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THAI SOUP



Thai Soup image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 shallot, peeled and sliced
1 (2-inch piece) ginger, sliced
2 fresh serrano chiles seeded, sliced (wear gloves)
4 stalks lemon grass, white part sliced
Juice and coarse zest of 1 lime
2 tablespoons fish sauce
8 cups chicken stock
1 pound medium/large shrimp, shelled
1/4 pound enoki mushrooms
Salt and white pepper, to taste
Garnish: cilantro sprigs

Steps:

  • Heat a wok and coat with vegetable oil. Add shallot and saute until it begins to turn brown. Add ginger, chilies, lemon grass and lime and saute until fragrant. Add fish sauce and scrape up any brown bits. Add chicken stock, reduce heat and simmer for 20 minutes. Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add shrimp and enoki mushrooms. Cook until shrimp turn pink. Season and drop cilantro sprigs in soup be;

THAI DESSERT SOUP



Thai Dessert Soup image

This is an adaptation of a typical Thai Dessert and similar to those I've had in restaurants. It's got eye appeal, is refreshing, light and delicious. If you don't care for tapioca, you can leave it out. Or you can use dessert tofu. You can also make packaged Almond jelly dessert and cut it into little cubes. The choice is yours.

Provided by rangapeach

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup large tapioca
1 cup water
2 tablespoons sugar
2 cups of diced fruit or 2 cups fruit, preferably fresh (select from berries, mango, papaya,pineapple, kiwi, pomegranate seed, etc.)
2 cups thawed frozen coconut milk or 2 cups almond milk
2 tablespoons sugar, sweetened to taste (more or less)
1 teaspoon vanilla extract (do not use artificial) or 1 teaspoon rose water
1 sprinkle pomegranate seeds or 1 fresh edible flower (like viola, nasturtium, or rose petal)

Steps:

  • Boil the tapioca stirring constantly until the pearls are translucent.
  • Remove from heat and stir in sugar.
  • Bring back to the boil.
  • Remove from heat immediately.
  • Let the tapioca cool.
  • Prepare your fruit.
  • Slice strawberries but leave other berries whole.
  • Dice other fruits.
  • Stir sugar into the milk of your choice and make sure it is dissolved.
  • Add extract.
  • Select 4 attractive chilled bowls for your desserts.
  • Put several tablespoons of tapioca pearls in each bowl.
  • Divide the fruit into each bowl.
  • Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
  • Garnish your dessert with one of the above.
  • If using flowers be sure they are pesticide free.
  • If you are appealing to children, you can snip coloured marshmallows into flower shapes.

Nutrition Facts : Calories 85.8, Sodium 1.4, Carbohydrate 21.2, Fiber 0.1, Sugar 13

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