Flavourful coconut soup

 

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Back when I lived in the US, I was fortunate enough to meet other young people from all over the world – one of them a wonderful girl from Thailand!                                       We had a “Culture night” and she cooked an amazing coconut soup, a soup I just couldn’t get out of my head, unfortunately, I forgot to ask for her recipe that day, and when I texted her a couple of weeks later, she told me that there was no real recipe she never made the same soup twice so she had no recipe to give… Naturally, this was a huge disappointment for me, but then I figured that if she could just make it up on the go, maybe so could I!                                                                                                    And so I did! I made up my own version of her coconut soup building on the tastes that I remembered and tastes that I know I like, so here you have it – A flavourful Thai coconut soup recipe. 

Ingredients: 

  • 1 onion
  • 3 cloves of garlic
  • 2 cans of coconut milk
  • 4 teaspoons of dried ginger (You can also use fresh ginger if you prefer)
  • 4 teaspoons of dried chili flakes (You can also use fresh chili, use 1 or 2)
  • 4 teaspoons of red curry paste
  • 3 teaspoons of tomato puree 
  • 2.5 dl of cream (1 cup)
  • 1 vegetable broth cube
  • 1 liter of water (4 cups)
  • 2 teaspoons of lemon juice
  • 2 tablespoons of oil
  • Salt and pepper to taste
  • Filling:
    • Really you can put most vegetables in this soup, however, I usually use broccoli and red bell peppers 
    • I usually make it without meat, but you could easily put chicken in this soup if you’d like, I’ve done it before and it was tasty

Directions:

  • Cut the onion and garlic finely
  • Pour the oil into a medium pan
  • Add the onion, garlic, 2 teaspoons of tomato puree, half of the ginger, half of the chili and half of the curry paste  and stir until the onions become glassy
  • Pour in the coconut milk, the water, the vegetable broth cube and the cream
  • Bring to a boil and add the lemon juice and the rest of the ginger, chili, tomato puree and curry paste
  • Taste with salt and pepper – you can also add more of the other spices if you like it more spicey 
  • Add the filling and let it cook at a simmer for 7-8 minutes 
    • If you’ve added chicken make sure to cook it until the chicken is fully cooked through! 
  • ENJOY!!

 

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