Thai Tom Kha Gai – Chicken Coconut Soup
Check out this recipe
Fragrant and Creamy coconut soup with chicken and Tropical Sun Creamed Coconut. A deliciously warming and healthy appetizer or main meal.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 200 g Tropical Sun Creamed Coconut
- 700 ml water
- 2 chicken stock cubes
- 1 stalk of Lemongrass
- 1 tbsp chopped ginger
- 4 chicken breasts
- 2 tbsp fish sauce
- 2 hot red chilli peppers (or mild if you are a wimp)
- 1 bunch of spring onions (scallions)
- 4 limes
- 1 small bunch or coriander (cilantro)
Instructions
- In a soup pot, combine the creamed coconut, water and stock cubes, then heat on a low heat until the stock cubes and coconut have dissolved
- Turn up the heat to high, add the lemongrass, ginger, and cubed chicken breast and cook for 5 minutes
- Finely chop the chilies and the spring onions
- Reduce the heat to medium then add the mushrooms, half the chopped chilies and all of the spring onions
- Allow to simmer for 15 minutes then remove the lemongrass
- Serve in bowls with chunks of lime and finely chopped coriander and remaining chili on top
Nutrition Facts
Thai Tom Kha Gai – Chicken Coconut Soup
Amount Per Serving
Calories 560
* Percent Daily Values are based on a 2000 calorie diet.
Courgette Curry Soup Check out this recipe
Chickpea Curry Soup is the ultimate filling soup with delicious coconut, courgette and curry spices. Perfect at any time of the year
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Instructions
- Preheat the oven to 180C/355F
- Cut the tops from the ball courgettes, scoop out the flesh and retain for the soup
- Oil the courgette soup bowls and place on a baking tray. Season, then cook in the preheated oven for 30 minutes while you make the soup
- Place some oil in a large pan and fry the onions, garlic and ginger for a few minutes until fragrent
- Chop the courgette flesh into slices and add to the soup with the curry powder and cook for 5 minutes so the spices cook into the veg
- Add your stock of choice and stir until well come
- Place the creamed coconut into the soup and stir until melted
- Add the chickpeas and cilantro then scoop into the baked courgette soup bowls
- Finely chop the chilli and use as garnish
Notes
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Nutrition Facts
Courgette Curry Soup
Amount Per Serving
Calories 490
* Percent Daily Values are based on a 2000 calorie diet.
Easy Tom Yum Soup Recipe – Thai soup paste Check out this recipe
This easy tom yum soup recipe with homemade tom yum soup paste is deliciously zingy, spicy and sweet all in one dish. Tom Yum Thai Soup is simply the Thai Food I know.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Tom Yum Soup Paste Ingredients:
- 5 dried red chilies
- 5 garlic cloves
- 2 shallots
- 1 tbsp oil
- 1 tsp dried shrimps
- 1 tsp monk fruit extract
- 2 tbsp Thai Fish sauce
- Juice of 1 Lime
Tum Yum Recipe Ingredients:
- 1 kg cooked peeled prawns
- 1.5 litres chicken stock
- 2 Lemongrass stalks
- 7 kaffir lime leaves
- 30 g galangal ginger will do
- 3 fresh red chillies
- 1/4 tsp monk fruit extract
- 1 400 g tin coconut milk
- 1 small pack of button mushrooms
- 10-12 cherry tomatoes
- 1 tbsp soy sauce
- 2 limes juice and zest
- 1 small bunch coriander
Instructions
- Place a frying pan over a medium heat and place the dried red chilies in dry
- Shake the pan a few times until they have browned then remove from the pan
- Finely chop the garlic and shallots and cook in the oil on a high heat
- Stir to avoid sticking until they are browning then remove to a small food processor
- Add the remainder of the paste ingredients and pulse until smooth adding some water if needed to reach a paste consistency
- After the paste has been made set aside until ready to use
- In a large soup pot add the stock, lime leaves and galangal and boil on a high heat for 20 minutes
- Strain the liquid and set aside
- Add the Tom Yum Paste to the soup bowl and cook on a medium heat until becoming fragrant
- Pour the stock back into the pot with the paste and stir until well combined
- Stir in the monk fruit extract and soy sauce
- Finely chop chilies and add to the soup
- Add the whole mushrooms and tomatoes and turn the cooker to low and cook for 5 minutes
- Add the prawns/shrimp, grate in the zest from the limes and squeeze in the juice too and add the coconut milk
- Ladle into a deep bowl to serve and sprinkle over some finely chopped coriander according to taste
Nutrition Facts
Easy Tom Yum Soup Recipe – Thai soup paste
Amount Per Serving
Calories 121
* Percent Daily Values are based on a 2000 calorie diet.
