Thai Coconut Soup
Thai Coconut Soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai coconut soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai Coconut Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Thai Coconut Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

Authentic, bold, and delicious Thai flavors make this soup irresistible! This classic Thai soup recipe gets its rich flavor from quintessential Thai ingredients: coconut milk, lemongrass, ginger, chile paste, and more. One of my all time favorite Thai dishes, ever. It's salty, sweet, full of umami, spicy, and sour all at the same time.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have thai coconut soup using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thai Coconut Soup:
  1. Prepare 2 Stalks lemon grass
  2. Get 6 Coin size slices fresh ginger , unpeeled
  3. Make ready 4 clove garlic, unpeeled
  4. Make ready 2 Fresh chile (Serrano or jalapeño)
  5. Take 24 oz Low fat chicken broth
  6. Get 3/4 cup Light coconut milk
  7. Get 3 tbsp Corn starch
  8. Prepare 3 tbsp Lime juice
  9. Take 2 tsp Fish sauce (or soy)
  10. Prepare 2 Scallions to slice for toppings
  11. Get 1/4 cup Cilantro for toppings
  12. Make ready 8 oz Chicken (I large chicken Breast)
  13. Take 8 small to medium shiitake mushrooms sliced thin (stems removed)

Thai Coconut Soup is an easy Thai soup recipe loaded with fresh vegetables in a rich, vegan coconut milk and curry broth. A delicious, fragrant, vegan Thai coconut soup prepared with sweet potato and kale. An easier, weeknight friendly, and vegetarian rendition on Tom Kha Gai. A traditional and tasty Thai soup, this is my favorite comparison point between Thai restaurants and an excellent twist on chicken soup for cold winter days.

Steps to make Thai Coconut Soup:
    1. trim lemon grass of root ends and outer leaves. Cut into 2 inch lengths. Smash each piece with flat of knife. Crush ginger and garlic (don't peel) with knife too. Trim stems from chiles, cut in half lengthwise and smash. (If you like spicy heat leave seeds).
  2. Place crushed lemongrass, garlic, ginger and chilies in a wide pan and pour in broth. Bring to a simmer.
  3. Add chicken breasts to broth. Cover and simmer gently over low heat until chicken is cooked. (10-12 mins). With tongs transfer chicken to board. Cut chicken into thin strips or shred with fork before adding back into the soup.
  4. Bring broth to a boil and boil for five minutes to intensify flavors. Strain broth into saucepan, press on solids to extract juices, stir in coconut milk and heat through medium heat.
  5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce in small bowl. Add to the soup and cook stirring until simmering and slightly thickened. (2-3 minutes).
  6. Add chicken and mushrooms. Season with more lime or fish sauce to taste. Serve with toppings of cilantro and green onions.

An easier, weeknight friendly, and vegetarian rendition on Tom Kha Gai. A traditional and tasty Thai soup, this is my favorite comparison point between Thai restaurants and an excellent twist on chicken soup for cold winter days. I'm a huge fan of coconut, chicken soup. Here it is, my Thai coconut soup recipe! You'll be happy to hear, my pursuit for the perfect low carb, keto friendly tom kha gai has.

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