Thai Coconut Soup

By -

Thai Coconut Soup from the "Food Matters" recipe book.

Ingredients:
  • 4 cups of homemade stock (vegetable, chicken, or fish)
  • 1 tsp finely grated ginger
  • 1 small bunch of cilantro (coriander) roots finely chopped, leaves reserved for garnish
  • 1 stem lemongrass, halved lengthways (zested Lemon peel as alternate)
  • 3 tbsp. naturally fermented fish sauce (purchased in the oriental section of local grocer)
  • Juice of 2 limes
  • 1 1/2 cups coconut milk or organic canned coconut milk
  • 1 red or green chili, seeded & finely sliced
  • Tamari or unrefined sea salt for seasoning
Method:
  • In a saucepan, put the stock, ginger, cilantro roots and lemongrass, and bring to a gentle boil.
  • Reduce heat & simmer for 10 minutes.  Turn heat off.
  • Discard the lemongrass, and stir through the coconut milk, lime juice and fish sauce.  Add tamari or sea salt to taste.
  • Ladle into bowls or mugs and garnish with chopped chili and cilantro leaves.
We love this soup at Thai restaurants & have been wanting to create it at home.  When we found this recipe in the Food Matters recipe book we had to give it a try.  It turned out really good, but was lacking something more than broth.  I would recommend adding sliced mushrooms.
We couldn't find lemongrass so we used lemon peel.   I would give this recipe an 8.
This recipe isn't super filling, but would make a great way to start a meal.

Comments

Post a Comment

Popular posts from this blog

One-Pan Honey Rosemary Chicken

By Stef -
Image
  I really loved this. It had nice, subtle flavor, and you could use different vegetables if you're crazy and don't like carrots or potatoes or asparagus. I also just used a rotisserie chicken. I give it an 8.5 and it came from jaroflemons.com. Honey Rosemary Sauce ▢  3   Tablespoons   butter   (melted) I used 1 TBS and 2 TBS olive oil ▢  1   Tablespoon   minced garlic ▢  2   Tablespoons   fresh chopped rosemary ▢  1   teaspoon   salt ▢  1/2   teaspoon   black pepper ▢  3   Tablespoons   honey I used 2 TBS only ▢  1   Tablespoon   lemon juice Rosemary Chicken & Veggies ▢  1   Tablespoon   avocado oil   I used olive oil ▢  1   pound   chicken breasts   (thinly sliced) ▢  1   cup   sliced carrots ▢  2   cups   cubed red potatoes ▢  1/2   medium   lemon   (sliced) ▢  3   bu...
Read more

Chicken Taquitos

By -
Image
This is an older recipe that we have tried and loved, but Stef can never find it, so here it is on our blog. I give these a 9.5. This came from ourbestbites.com, and I have only made a couple of changes that I have put in bold behind the original recipe.   Baked Creamy Chicken Taquitos Posted By sara On 04.30.2009 @ 11:01 pm Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese (I use light cream cheese) 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro (I increase this by about 1-2 T.) 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken! ) (I just boil chicken and shred it in the food processor) 1 C grated pepperjack cheese (I use plain Monterey jack) small corn tortillas (and actually, flour ones are really good as well) (I use flour) kosher salt cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with ...
Read more

Crepes

By -
Image
This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe: Crepes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 T. vanilla 1 T. sugar 1/4 cup oil 1/4 tsp. salt 1/2 tsp. almond extract John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.
Read more