From the Archives: Thai Coconut Soup

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06 Jun From the Archives: Thai Coconut Soup

I’m on the road this week and will be dipping into the archives for a few tasty blasts from the past. This posts features a recipe that can warm you in winter but goes down easy any time of year. And if you’re complaining about the heat, my winter woes might change your mind.

Thai Coconut Soup Click here for original post

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The long-predicted storm has hit. Fluffy, delicate flakes are not wafting from the heavens like diamond dust making everything merry and bright. Au contraire! Tiny, razor-sharp ice crystals are thrashing about in the wind, whitewashing the great outdoors. In this weather, a jaunt for the mail morphs into a life-threatening journey.

I’m no dummy. Andrew collects the mail while I make soup.

In defiance of the weather, I made a tropical Thai soup. The coconut milk base, kaffir lime leaves, lemongrass and chilies are almost enough to make me forget the storm. Bright colours and a burst of citrus are the perfect antidote to this mid-winter brouhaha. Best part? In less than half an hour it’s on the table.

Take that Old Man Winter!

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Thai Coconut Soup
Printable recipe

Serves 6

Ingredients

  • 2 to 4 red chilies (more or less depending on your heat tolerance)
  • 2 tins (400 ml) coconut milk
  • 2 cups chicken stock
  • 4 stalks lemon grass, bruised and cut in 2-inch lengths
  • 1 piece galangal (optional)
  • 1/4 cup fresh ginger, sliced thinly
  • 8 kaffir lime leaves, torn
  • 12 ounces (about 2 whole) skinless, boneless chicken, cut in thin strips
  • 4 ounces button mushrooms (whole if tiny, quartered if large)
  • 1/4 cup lime juice
  • 1 tbsp fish sauce
  • fresh cilantro

Instructions

  1. Heat a wok or saucepan until hot. Add 2 whole red chilies and cook until they just begin to turn brown. (If you can’t take any heat, omit the chilies.)
  2. Add coconut milk, stock, lemon grasss, galangal, ginger and 4 kaffir lime leaves. Bring to a boil then reduce to a simmer. Simmer 10 minutes.
  3. Using a slotted spoon, remove the spices from the broth.
  4. Add the chicken and mushrooms. Simmer 5 to 10 minutes or until the chicken is cooked. Timing will depend on how large you made the chicken pieces.
  5. Stir in the lime juice and fish sauce.
  6. Add the remaining lime leaves and garnish with plenty of chopped cilantro. The brave can add a couple of chopped red chilies.
  7. Serve immediately.

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3 Comments
  • Anja
    Posted at 10:10h, 09 June Reply

    I love the presentation of this soup! It looks amazing – almost to pretty to eat! The bowl is fabulous.

  • Angelique from Bitchin' Lifestyle
    Posted at 15:31h, 11 June Reply

    This I love. You have no idea how much I love coconut and anything with coconut in it. So excited to try this!

  • Coconut Milk Benefits
    Posted at 06:23h, 02 June Reply

    omg, thank you very much for posting this! It is gonna help when I order Coconut Milk at the market! Super Impressive!

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