Coconut Soup Recipe
Thai Coconut Soup
- 2 1/2 cup vegetable stock
- 400ml coconut milk
- 2 tbs fresh lemon juice
- 2 tbs tamari
- 2 tbs brown sugar
- 1/4 cup fresh grated ginger
- juice and zest of 1 lime
- 1 tbs chilli paste
Place stock, ginger, lime juice, lime zest, lemon juice, tamari, brown sugar, and chili paste in a large saucepan and bring it to boil. Reduce heat, dissolving sugar (2 to 3 minutes). Add coconut milk and simmer for 5 minutes. Serve hot.
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Coconut Curry Noodle Soup
- 3 tbsp vegetable oil
- 400ml unsweetened coconut milk
- 2 garlic cloves, minced
- 2 tsp Thai red curry paste
- 1 1/2 tsp Madras curry powder
- 3 cups baby spinach
- 2 shallots, sliced
- 2 scallions, sliced
- 1/4 cup chopped cilantro leaves
- 3/4 pound dried chow mein noodles
- 100g snow peas
- 200g cooked chicken
- 2 tbsp sugar
- 2 tbsp Asian fish sauce
- 6 cups chicken stock
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- salt
- lime wedges to garnish
Cook the spinach and snow peas in a large pot of boiling salted water, until the spinach wilts. Remove the vegetables. Add the noodles to the water and cook approx. 8 minutes. Drain noodles well and place spinach, snow peas and noodles into the bowls. Heat 1 tablespoon of the oil in a large saucepan. Cook the shallots over medium heat until lightly browned and transfer to a plate thereafter. Reduce the heat and add the remaining 2 tablespoons of oil, garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds. Add stock, bring to boil and cook for 3 minutes. Add coconut milk, fish sauce and sugar and bring it to boil. Cook for 5 minutes, then add chicken, cilantro and scallions and cook for 3 more minutes. Season with salt.
Pour the soup over the noodles and serve with the cooked shallots and lime wedges.