Authentic Thai Coconut Soup

Authentic Thai Coconut Soup could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. One serving contains 336 calories, 16g of protein, and 24g of fat. For $5.54 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. Plenty of people really liked this soup. This recipe is typical of Asian cuisine. It will be a hit at your Autumn event. This recipe is liked by 370 foodies and cooks. It is brought to you by Allrecipes. If you have brown sugar, galangal, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 65%, this dish is solid. Try Tom Kha Soup (Thai Chicken Coconut Soup), Tom Kha Soup (Thai Chicken Coconut Soup), and Thai Coconut Soup for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/4 cup brown sugar

2 (13.5 ounce) cans canned coconut milk

1 teaspoon curry powder

3 tablespoons fish sauce

1 (1 inch) piece galangal, thinly sliced

1 tablespoon green onion, thinly sliced

10 kaffir lime leaves, torn in half

4 stalks lemon grass, bruised and chopped

1/4 cup lime juice

1 teaspoon dried red pepper flakes

1 pound shiitake mushrooms, sliced

1 pound medium shrimp - peeled and deveined

2 cups water

Equipment:

pot

sauce pan

frying pan

bowl

ladle

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute.

2. Drain shrimp, and set aside.

3. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer.

4. 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.

5. To serve, reheat shrimp in the soup, and ladle into serving bowls.

6. Garnish with green onion and red pepper flakes.


Nutrition Information:

Quickview
336k Calories
15g Protein
23g Total Fat
19g Carbs
11% Health Score
Limit These
Calories
336k
17%

Fat
23g
37%

  Saturated Fat
20g
127%

Carbohydrates
19g
6%

  Sugar
11g
13%

Cholesterol
142mg
48%

Sodium
999mg
43%

Get Enough Of These
Protein
15g
31%

Manganese
1mg
83%

Selenium
36µg
53%

Phosphorus
281mg
28%

Copper
0.53mg
26%

Iron
3mg
21%

Magnesium
84mg
21%

Vitamin B3
3mg
18%

Zinc
2mg
17%

Potassium
571mg
16%

Fiber
3g
15%

Vitamin B6
0.25mg
13%

Calcium
117mg
12%

Vitamin B5
1mg
11%

Folate
38µg
10%

Vitamin C
7mg
9%

Vitamin B2
0.15mg
9%

Vitamin B12
0.45µg
8%

Vitamin E
0.94mg
6%

Vitamin B1
0.05mg
3%

Vitamin K
2µg
2%

Vitamin A
89IU
2%

Vitamin D
0.23µg
2%

covered percent of daily need
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Related Videos:

How to Make AUTHENTIC Tom Kha Gai Soup (Thai Coconut Chicken Soup) - COOKwithAPRIL

 

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