THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS
Top Chef winner Harold Dieterle's feel-good Thai coconut soup is flavored with chiles, ginger, and lemongrass, and garnished with plenty of shrimp.
Categories top chef recipe Thai soup lemongrass soup harold dieterle shrimp soup asian soup kin shop coconut soup seafood soup Perilla
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water, and puree until smooth.
- In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water, and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
- Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- 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; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
AUTHENTIC THAI COCONUT SOUP
This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Provided by MIREYZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
- Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g
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