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Imagine wrapping yourself in the warm, fragrant embrace of a steaming bowl of Thai Coconut Soup. This delightful dish captures the essence of Thai cuisine, offering a perfect balance of creamy coconut milk, aromatic spices, and a subtle kick of heat. Whether you’re a seasoned Thai food lover or a curious newcomer, this soup promises to transport your taste buds straight to the bustling streets of Bangkok.
Why You’ll Love This Recipe
This Thai Coconut Soup is incredibly quick and easy to prepare, even if you’re starting from scratch. The soul of the soup lies in its versatile broth, which can be as spicy or mild as you prefer. Packed with noodles and shrimp, it can be customized with tofu, additional vegetables, or even chicken and fish. The possibilities are endless, making it a dish you’ll want to recreate time and again.
Kitchen Equipment You’ll Need
- Large saucepan
- Grater
- Knife
- Cutting board
- Measuring spoons
- Ladle
Ingredients
- 1 tablespoon of vegetable oil
- 10 shrimp, peeled and deveined
- 2 cloves of garlic, finely grated
- 2 tsp ginger, finely grated
- 1 lemongrass, peeled, finely grated
- 1 tablespoon brown sugar
- 1 1/2 tablespoons of fish sauce (or soy sauce)
- 2 tsp curry powder
- 1 teaspoon coriander powder
- 2 tsp chili and garlic paste or other chili paste, to adjust to taste
- 400 g/14oz of coconut milk
- 2 cups /500ml of chicken (or vegetable) broth
- 2 teaspoons lime zest (1 lime)
- 200 g / 7 oz fresh egg noodles, prepared per package
- A big handful of bean sprouts
Toppings / To Serve:
- Lime wedges
- Fresh coriander/cilantro leaves
- Sliced red onion or sliced green onion
- Fried Asian shallots
- Sliced red pepper
- More chili paste (optional)
Instructions
- Heat the oil in a large saucepan over high heat. Add the shrimp and brown them on both sides, ensuring they are not fully cooked inside. Remove to a plate.
- Lower the heat to medium. If the pan seems dry, add a little extra oil.
- Add garlic, ginger, and lemongrass. Sauté for 20 seconds until the garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds until it resembles caramel.
- Add the chili paste, coriander, and curry powder. Stir and cook for 30 seconds.
- Add the chicken stock and coconut milk. Stir and bring to a boil.
- Simmer for 2 minutes, then add the lime zest and put the shrimp back into the stock.
- Cook for 2 minutes just to reheat and finish cooking the shrimp.
Serving:
Place the noodles in a bowl. Ladle the soup over the noodles. Garnish with bean sprouts and cilantro, along with any toppings of your choice like chili pepper, red onion, or Asian fried shallots. Squeeze lime juice to taste. Enjoy every mouthful!
Tips for Success
- Use fresh ingredients for the most vibrant flavors.
- Adjust the level of spice according to your preference by modifying the amount of chili paste.
Additional Tips and Variations
Feel free to substitute shrimp with tofu or chicken, or add a variety of vegetables like mushrooms or bell peppers to make the soup heartier.
Nutritional Highlights (Per Serving)
Calories: Approximately 300 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 25 g
Frequently Asked Questions (FAQ)
Can I make this soup vegetarian? Yes, simply replace shrimp with tofu and use vegetable broth instead of chicken broth.
Can I make this soup in advance? This soup is best enjoyed fresh, but you can prepare the broth ahead of time and add the noodles and shrimp just before serving.
Conclusion
Get ready to delight your senses with this flavorful Thai Coconut Soup! It’s a comforting dish that’s perfect for any occasion. I encourage you to try this recipe and share your experiences. Let the aroma and taste of this delightful soup warm your heart and home!
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