Thai Coconut Soup

Thai Coconut Soup
Photo by Becky Luigart-Stayner

Ingredients

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

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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