Thai Coconut Soup

Thai Coconut Soup
Photo by Becky Luigart-Stayner

Ingredients

  • ½ pound peeled and deveined shrimp or 1 (12-ounce) package extra-firm tofu, cubed
  • 2 to 3 kaffir lime leaves (optional)
  • 2 tablespoons fresh cilantro leaves
  • 1 stalk lemon grass, cut into 1-inch pieces (optional)
  • 4 cups chicken broth
  • 2 tablespoons fresh lime juice
  • 1 (15-ounce) can coconut milk
  • + 12 more ingredients
    • 2 to 3 kaffir lime leaves (optional)
    • 1 tablespoon fish sauce
    • 1 stalk lemon grass, cut into 1-inch pieces (optional)
    • ½ (8-ounce) package sliced cremini or baby bella mushrooms
    • ½ pound peeled and deveined shrimp or 1 (12-ounce) package extra-firm tofu, cubed
    • 1 to 2 serrano or jalapeño chiles, sliced
    • 1 to 2 serrano or jalapeño chiles, sliced
    • 1 (2-inch) piece fresh ginger, peeled and sliced
    • 1 tablespoon fish sauce
    • ½ (8-ounce) package sliced cremini or baby bella mushrooms
    • 2 tablespoons fresh cilantro leaves
    • 1 (15-ounce) can coconut milk

Combine first 5 ingredients and, if desired, lemon grass and kaffir lime leaves in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in lime juice. Add shrimp, and simmer 10 more minutes. Discard ginger and lemon grass. Stir in sliced mushrooms and ...

View full recipe at My Recipes

Comments

Variations on Thai Coconut Soup

  • Thai Coconut Soup
    • 3 c vegetable stock
    • 1 14-ounce can unsweetened coconut milk (light or regular)
    • 2 t minced fresh ginger
    • +10 other ingredients


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