Thai Coconut Soup
Thai Coconut Soup

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai coconut soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Thai Coconut Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Thai Coconut Soup is something that I have loved my whole life.

Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually. Strain the coconut milk into a new pan and discard the spices.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Get 2 Stalks lemon grass
  2. Prepare 6 Coin size slices fresh ginger , unpeeled
  3. Make ready 4 clove garlic, unpeeled
  4. Prepare 2 Fresh chile (Serrano or jalapeño)
  5. Take 24 oz Low fat chicken broth
  6. Take 3/4 cup Light coconut milk
  7. Prepare 3 tbsp Corn starch
  8. Take 3 tbsp Lime juice
  9. Take 2 tsp Fish sauce (or soy)
  10. Get 2 Scallions to slice for toppings
  11. Make ready 1/4 cup Cilantro for toppings
  12. Make ready 8 oz Chicken (I large chicken Breast)
  13. Get 8 small to medium shiitake mushrooms sliced thin (stems removed)

In a large pot over medium heat, heat oil. Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.

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.

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I've ever made or tried. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. An easy, dairy-free, lightened up version of Thai coconut soup made with coconut milk, ginger, spices, and veggies.

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