Thai Coconut Soup
Cozy Up with Creamy Thai Coconut Soup: A Flavorful Escape
Craving a soup that’s both comforting and bursting with exotic flavors? Look no further than our vibrant Thai Coconut Soup! This isn’t just a soup; it’s a culinary journey to Thailand, right in your kitchen. Packed with fragrant ginger, zesty lime, and a hint of chili, this soup is a delightful balance of sweet, sour, and spicy. It’s perfect for a light lunch, a satisfying dinner, or even a cozy night in.
This recipe is surprisingly easy to make, taking only around 30 minutes from start to finish. We’ve streamlined the process without sacrificing any of the authentic Thai flavors you crave. The creamy coconut milk base, combined with the fresh aromatics, creates a truly unforgettable soup experience. The addition of salmon adds a healthy protein boost and complements the flavors beautifully.
What makes this Thai Coconut Soup special?
- Authentic Flavor: We use traditional Thai ingredients to create a truly authentic taste.
- Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Healthy & Delicious: Packed with fresh ingredients and healthy fats.
- Customizable: Adjust the chili to your spice preference!
Serving Suggestions:
- Garnish with extra fresh coriander for a vibrant pop of color and flavor.
- Add a squeeze of lime juice just before serving for an extra zing.
- For a heartier meal, add some cooked shrimp or chicken.
Frequently Asked Questions:
Q: Can I use a different type of fish instead of salmon?
A: Absolutely! Shrimp, cod, or even tofu would work well in this soup.
Q: I don’t have fresh ginger, can I use ground ginger?
A: While fresh ginger is preferred for its vibrant flavor, you can use 1 teaspoon of ground ginger as a substitute.
Q: Is this soup spicy?
A: The spice level depends on the amount of chili you use. Feel free to adjust the amount to your preference.
Q: Can I make this soup ahead of time?
A: While best served fresh, you can make the soup base ahead of time and store it in the refrigerator for up to 2 days. Add the noodles and salmon just before serving.
Q: What kind of noodles should I use?
A: Thin vermicelli noodles are traditional, but rice noodles or even angel hair pasta can be used as substitutes.
Thai Coconut Soup
Ingredients
- 2 lime lime zest and juice
- 2 Tbsp extra virgin olive oil
- 1 red chili red chili
- 4 clove garlic
- 1/2 Tbsp ginger
- 1 coriander fresh coriander
- 2 Tbsp fish sauce
- 1 1/2 Tbsp sugar
- 1/4 cup carrot
- 1 can coconut milk
- 2 cup chicken broth
- 1 pack thin vermicelli noodles
- 2 salmon salmon fillets
- 1 bunch watercress
Instructions
- Combine lime zest and juice, olive oil, chili, garlic, ginger, coriander, fish sauce, and sugar in a blender or food processor. Blend until smooth.
- In a pot, bring chicken broth and carrot to a boil. Add the blended mixture and coconut milk. Simmer for 10 minutes.
- Cook vermicelli noodles according to package directions. Drain and set aside.
- Divide noodles among bowls. Pour soup over noodles. Garnish with watercress and serve immediately.
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