Thai Coconut Soup

Once I made this recipe, problem solved!
Finding good Thai food around my area is
not easy and I have been trying to find a recipe
that has the complexity of flavors in Thai food while
still being an accessible recipe for the home cook.
The ingredient list can be overwhelming for newbies, 
but don’t let this stop you!!!!

ALL THE WORK IS IN THE PREP……
so put on some music or your favorite podcast and enjoy the process.  Once you have prepped, the soup 
comes together quickly!!

By now, I keep a well-stocked pantry and have
extensive spices at my disposal because
I have grown my tastebuds and now love foods and
flavors from many parts of the globe.

This recipe made it into my personal recipe collection.
When my friend asked me to host a cooking lesson,
I gave her my collection of recipes and this was her
top pick to make! We did this lesson last
summer at my house, windows and doors
wide open for fresh air, masks on.

SUPER FUN AND SAFE!!!!!

Ingredients starting from bottom left:
red onion, curry powder, lemongrass, coconut milk, bean sprouts, lime, roasted ground ginger, chili-garlic sauce, fish sauce, chicken broth, ginger root, shallot, egg noodles, garlic head, fresh lemongrass

Then, in the background in the white bowl, de-veined shrimp,
light brown sugar, slivered almonds.
For kitchen tools, a julienne cutter (orange), a peeler,
measuring spoons, small spatula,
and a microplane (or box grater),
cutting board and a good knife.

So many options here for creativity and substitutions, including omitting meat to make this a fab vegetarian meal.

Of course, the soup can be consumed with no extras,
IT IS THAT GOOD!!!

If you make this recipe, I would love to see pictures
and read any comments on your process,
the results, or any changes that made this
recipe your own.

Print

Thai Coconut Soup

quick and easy soup base that is super versatile regarding which protein (if any), vegetable, and garnishes and toppings you choose.  making a double batch is REQUIRED so you can freeze and use for another amazing meal without all the upfront prep-SO WORTH DOING THIS

Author: Nagi at recipetineats.com

Ingredients

• 1 TBSP vegetable oil
• 10 prawns/shrimp peeled and deveined (Note 1)
• 2 garlic cloves finely grated
• 2 tsp ginger finely grated
• 1 lemongrass peeled, finely grated (Note 2)
• 1 TBSP brown sugar
• 1 1/2 TBSP fish sauce or soy sauce
• 2 tsp curry powder Note 3
• 1 tsp coriander powder
• 2 tsp chilli garlic paste or other chilli paste adjust to taste (Note 4)
• 400 G coconut milk (~14 oz can) Note 5
• 2 cups /500ml chicken broth or vegetable
• 2 tsp lime zest 1 lime
• 200 g / 7 oz fresh egg noodles prepared per packet (other noodles Note 6)
• Big handful bean sprouts

TOPPINGS / FOR SERVING:

• Lime wedges
• Fresh coriander/cilantro leaves
• Sliced red onion or sliced green onion, Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)

Instructions

MAKING THE SOUP

1. Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
2. Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
3. Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
4. Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
5. Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
6. Add chicken broth and coconut milk. Stir and bring to simmer.
7. Simmer for 2 minutes, then add lime zest and return prawns into broth.
8. Cook for 2 minutes just to reheat and finish cooking the prawns.

SERVING

1. Place noodles in bowl. Ladle over soup.
2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
3. Squeeze over lime juice to taste. Slurp and be happy!

Recipe Notes

1. Prawns – defrost if using frozen.

2. Lemongrass – peel reedy outer layers and just use the bottom 12cm/5″ of the stalk, the part that’s white and very pale green that can be grated. Lemongrass paste can be used instead – stir in 1 tbsp once the coconut milk is added.

3. Curry Powder – any is fine here. I use Madras, Clives of India and even packets generically labelled “curry powder” from supermarkets. Use HOT if you like it spicy, otherwise use MILD (curry flavour but not spicy)

4. Chilli Paste – Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce. I like using Chilli Garlic Paste, samba oelak or Chinese Chilli Paste.

5. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.

6. Noodles – use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of thinner fresh noodles. Or 120 – 150g/4 – 5 oz dried noodles (any type – rice, vermicelli, egg noodles, ramen)

7. Asian fried shallots – an essential garnish in Asian cooking! Slices of shallots deep fried until crispy then seasoned with salt. Terrific for texture and flavour, used regularly as a garnish in Asian cooking. Found in Asian stores and in the Asian aisle of supermarkets (Coles, Woolies in Australia