Thai Coconut Soup

Thai Coconut Soup
Photo by Becky Luigart-Stayner

Ingredients

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