Thai Coconut Soup

January 6, 2016

Any time I go out for Thai food (which is quite often) the first thing I order is a big bowl of Tom Yum or soup with coconut milk. I just love the sweet, sour, spicy combination that it lends and there really is nothing that warms me up quite like a hot bowl of soup on a cold winters day (besides maybe snuggles with Jamie and Milo). I decided to give making a Thai coconut soup a go a few weeks ago before we left for Halifax, and although the results weren’t quite like our favorite Thai restaurants soup, it was pretty darn close and made for a whole bunch of leftovers which were enjoyed for the following few days.

Thai Coconut Soup

2016-01-06 10:23:46

Serves 8

Sweet and spicy thai coconut vegtable soup

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass
minced 2 teaspoons
red curry paste
4 cups chicken broth
3 tablespoons
fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms
1/2 red pepper
1/2 green pepper
1/4 white onion, largely chopped
while grape tomatoes
1 package of rice noodles
sliced 1 pound medium shrimp - peeled and deveined (I used pre-cooked shrimp to make it easier)
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Instructions

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms, peppers, onion, tomatoes and rice noodles; cook and stir until the rice noodles are are soft, about 5-7 minutes. Add in the shrimp, Stir in the lime juice; season with salt; garnish with cilantro.

Notes