Thai Coconut Soup

January 6, 2016

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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.
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Thai Coconut Soup
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
427 calories
17 g
120 g
34 g
19 g
28 g
402 g
871 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
402g
Servings
8
Amount Per Serving
Calories 427
Calories from Fat 283
% Daily Value *
Total Fat 34g
52%
Saturated Fat 28g
138%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 120mg
40%
Sodium 871mg
36%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
6%
Sugars 4g
Protein 19g
Vitamin A
12%
Vitamin C
34%
Calcium
10%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon vegetable oil
  2. 2 tablespoons grated fresh ginger
  3. 1 stalk lemon grass
  4. minced 2 teaspoons
  5. red curry paste
  6. 4 cups chicken broth
  7. 3 tablespoons
  8. fish sauce
  9. 1 tablespoon light brown sugar
  10. 3 (13.5 ounce) cans coconut milk
  11. 1/2 pound fresh shiitake mushrooms
  12. 1/2 red pepper
  13. 1/2 green pepper
  14. 1/4 white onion, largely chopped
  15. while grape tomatoes
  16. 1 package of rice noodles
  17. sliced 1 pound medium shrimp - peeled and deveined (I used pre-cooked shrimp to make it easier)
  18. 2 tablespoons fresh lime juice
  19. salt to taste
  20. 1/4 cup chopped fresh cilantro
Instructions
  1. 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
  1. ****Nutritional facts are not accurate
beta
calories
427
fat
34g
protein
19g
carbs
17g
more
Adapted from Jessica from All Recipes
The Blondielocks | Life + Style https://www.theblondielocks.com/

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