Coconut Milk Soup - Vegetarian and not just a variety of dishes, can be made from a variety of ingredients. Among them, ginger, all kinds of hot and sweet peppers, seasonings, vegetables and seafood are often found.
The very same coconut milk can be powdered and canned. But the best will be the milk that is made by hand.
How to Make Coconut Milk Soup - 15 Varieties
Thai pumpkin soup with coconut milk is a bright representative of classic Thai and Lao cuisine.
Cilantro can also be used instead of coriander.
Ingredients:
- A little olive oil;
- Schisandra;
- Several cloves of garlic;
- Pumpkin one and a half kg;
- 1 stalk of lemon grass, finely chopped or grated
- Ginger, grated;
- A bunch of coriander;
- Coconut milk - 400 ml;
Preparation:
Preheat the oil in a saucepan before adding the onions and garlic.
Then add the roots and stems of ginger, lemongrass and half of the coriander, stir and simmer for a couple of minutes.
Pour in 1 liter of water, add pumpkin and cook for about 30 minutes.
Add the coconut milk to the saucepan already removed from the stove.
Beat with a blender.
Add the remaining coriander.
Moscow-style Toy Yam - the choice of seafood and unusual spices gives this recipe room for imagination and experimentation.
What do you need:
- Thai mini chili peppers - 6-8 pcs;
- Lime and its leaves;
- Lemongrass stalks - 5 pcs;
- Galangal root - 30 gr;
- Shrimp - 200 gr;
- Seafood - 200 gr;
- Champignons - 150 gr;
- Tomatoes - 100 gr;
- Soy sauce - 2 tbsp;
- Chicken broth - liter;
- Chile;
- Coconut milk - 300 ml;
- Salt and sugar to taste
How to cook:
Add galangal root, lemongrass stems, lime leaves and Thai mini chili peppers to water or chicken broth.
The broth should sit on a hot stove for about 5-10 minutes.
Add the rest of the ingredients and boil over low heat for another third of an hour, serve with herbs. https://www.youtube.com/watch?v\u003duRj5TN85u44
Coconut Curry Soup is a simple recipe that can be made with just about any vegetable you have on hand! Unusually tasty and rich in aroma.
Ingredients:
- Sunflower oil - one spoon;
- Small onion;
- Garlic;
- Ginger root;
- One spoonful of curry paste;
- Two tablespoons of turmeric;
- Four potatoes;
- Two cans of canned coconut milk,
- Three cups of vegetable broth
Preparation:
Heat oil over moderate heat. Add onion, garlic and ginger and sauté.
The garlic should not brown or burn.
Add curry paste, turmeric, salt and sugar.
Add potatoes, coconut milk, and broth.
When the potatoes are tender, the dish can be removed from the stove.
Let cool slightly, then whisk in a puree.
If the puree is very thick, you can dilute it with boiled water, usually no more than 2 cups.
It is better to choose canned milk, not powder-based, it is even better to prepare milk yourself.
What you need:
- Coconut milk - 380 gr;
- Chili sauce - to taste;
- Soup mix - Tom kha;
- Vegetable mix - 200 gr;
- Seafood - 300 gr;
- Lemon;
- Greens and salt to taste;
What to do:
Boil the coconut milk and add the mixture and the rest of the ingredients, cook for 5 to 7 minutes.
Coconut milk soup with shrimp is one of the simplest and most inexpensive recipes for this dish.
What we take:
- Coconut milk - 200 ml;
- Vegetable broth - 200 ml;
- A little oil;
- Cilantro;
- Chilli;
- Onion - 15 gr
How we cook:
Cut the onion and lightly fry in a saucepan, then add the vegetable broth and coconut milk. The main thing is not to bring it to a boil.
Place the pre-boiled shrimps and chili peppers in the cooking dish. The dish is ready in 10 minutes.
Tom-kha soup is very popular due to its ease of preparation.
Ingredients:
- Coconut pulp or coconut milk - 300g;
- Ginger - 20g;
- Bulb;
- A tomato;
- Chicken fillet - 200g;
- Cod fillet - 200g;
- Champignons - 3 pieces;
- Greens
- Egg noodles
- Lemon
Recipe:
Pour water into a saucepan, add chopped cod and chicken.
Chop the onion and add to the pot and cook.
Grate the ginger and squeeze out the juice.
Chop and add the rest of the ingredients. Cook for 10 minutes.
Green Asparagus Soup with Coconut Milk is a hearty and healthy start to the day.
Ingredients:
- Coconut milk - 400 ml.
- Chilli.
- Lemon or lime juice - 20 gr.
- Green asparagus.
- Spice, salt and pepper to taste.
Cooking method:
Boil the asparagus in pre-salted water and add lemon juice.
After the asparagus has boiled, it must be removed from the broth.
Mash the asparagus and add the coconut milk.
Serve with herbs, chili and spices.
Soup with coconut milk and lentils - the soup is quite simple to prepare and has an incredible taste and aroma.
Tomatoes can also be canned.
Ingredients:
- Tomatoes and lentils 200 g each;
- Coconut milk - 200 gr;
- Garlic - 2 cloves;
- Plum oil - 2 tablespoons;
- Vegetable broth - liter;
- Salt, hot pepper.
Preparation:
Cook lentils in broth until tender.
Fry the garlic and onion.
Cut the tomatoes and add them to the rest of the vegetables.
Mix all the ingredients and cook for 5 minutes.
Serve according to your taste with herbs, lemon and chili.
Tom kha gai is a variant of the soup that uses chicken instead of seafood.
Stir the soup in one direction, taking care not to damage the structure of the ingredients, otherwise the milk may curdle.
Ingredients:
- Coconut milk - 1200 gr;
- Chicken breast - 400 gr;
- Galangal - 1 piece;
- Lemon grass - 3 pieces;
- Bulb;
- Tomatoes - 2 pieces;
- Lime leaves - 6 pieces;
- Mushrooms - 200 gr;
- Chili peppers - 5 pieces;
- Lime juice - 4 tablespoons;
- Cilantro - 1 bunch;
Cooking instructions:
Bring coconut milk to a boil, add chopped galangal and chicken.
Chop mushrooms, tomatoes and peppers and add to the broth.
Lime leaves can be broken into small pieces. This will add even more flavor to the dish.
Cook for about 10 minutes.
Soup with coconut milk and chicken "Tom Ka" - a universal soup, it can be cooked both with fish sauce and without it.
Ingredients:
- 1 chicken breast;
- 2 tomatoes;
- 150 g of champignons;
- 300 ml of coconut milk;
- A couple of spoons of fish sauce;
- A clove of garlic;
- Lemon juice 2-4 tablespoons;
- The greens are different;
- 2 onions.
Preparation:
Boil water and add chopped chicken, mushrooms and onion.
After a few minutes, you can add chopped tomatoes and boil.
Then add coconut milk, fish sauce, garlic and spices.
Add lemon juice in two minutes and the soup is ready.
"Tom yam kung"
"Tom Yam Kung" - has many varieties, you can safely experiment with the ingredients.
What is necessary:
- Chili red - half a piece;
- Galangal - 10 g;
- Tomatoes - 2 pieces;
- Champignons - 4 pieces;
- Lime petals - 3 g;
- Tom-Yam paste - 1 teaspoon;
- Fish sauce - 2 tablespoons;
- Lime and lemon grass - half a piece;
- Shrimps - 5 pieces;
- Chicken broth - 300 ml;
- Sea salt;
- Cane sugar - 1 teaspoon
- Coconut milk - 360 ml;
- Cilantro;
- Vegetable oil - 1 tablespoon;
How to cook:
Cut galangal, chili, lemongrass and mushrooms into medium slices.
Peel the shrimps.
Pour the chopped food into an already preheated saucepan and pour over the broth, boil for a few minutes.
Then add the coconut milk, and then, when the broth starts to boil again, add the "tom yam" paste.
Squeeze lemon, add shrimp and salt.
Can be served with herbs and served.
Creamy Pumpkin Soup with Coconut Milk, Curry and Cumin - This cumin-based soup is very good for digestion.
What is necessary:
- One onion;
- Butter - 50gr;
- Vegetable broth - 400 gr;
- Pumpkin puree - 420 gr;
- 1/2 teaspoon cumin, curry and ginger;
- Coconut milk - 420 ml;
- A pinch of salt;
Cooking process:
Fry the chopped onion in a thick-walled saucepan.
Add puree, milk and spices to the broth.
Coconut Leek Soup is a great vegetarian dish that even the avid meat eater will love.
Onions are a unique herb used in cooking. During storage, the content of ascorbic acid increases.
What is necessary:
- Leeks - 1 piece;
- Carrots - 2 pieces;
- Water - 2 glasses;
- Celery - 3 pieces;
- Half a lemon;
- Ginger root - 20 g;
- Coconut milk - 250 ml;
- Curry - 1 teaspoon
- Sea salt - ½ teaspoon.
Cooking method:
Cut vegetables and fry a little, then add water and coconut milk.
After the water boils, squeeze the lemon and chopped ginger.
Boil for 7 minutes.
Salt and curry to taste.
Pumpkin Cream Soup with Ginger and Coconut Milk - Coconut milk gives this recipe a special soft taste.
Ingredients:
- Pumpkin - 1 kg;
- Ginger - 30g;
- Water or broth - 700 gr;
- Coconut milk - 300 gr;
- A pinch of cilantro or parsley;
- Garlic onion and clove;
Preparation:
Fry chopped onions, garlic and ginger in oil.
Coarsely cut the pumpkin into pieces and add to the pan.
We fill the pot with water and simmer for a third of an hour.
Let the soup cool slightly.
Grind everything in a blender until smooth.
Then add the coconut milk.
African Coconut Soup with Chickpeas and Curry is a delicious taste and amazing health benefits.
What is necessary:
- Canola oil - 2 tablespoons
- Bow - 1 head
- Sweet red peppers and jalapenos.
- Garlic - 2 cloves
- Vegetable broth - 2 cups
- Chickpeas (canned) - 425 g
- Curry - 1 teaspoon
- Tomatoes - 200 g
- Rice - 100g
- Coconut milk - 400 ml
- Bunch of parsley
How we cook:
Boil water, then add chickpeas and rice and cook until tender.
Cut onion, garlic, chili and peppers, then fry.
Add everything except coconut milk and cook for 10 minutes over low heat.
After removing from the stove, add the last ingredient - coconut milk.
It is foolish to go to a master class and then not repeat anything at home. This time. And two - well I, in vain pearled through 5 countries these shitty bundles of lemongrass, lime and galangal, forgive me, or what ?! Of course, all efforts simply had to pour into a plate of homemade soup.
I decided to cook Tom Kha soup, it is similar to Tom Yam, but it is cooked in coconut milk and it turns out to be more satisfying, creamy, and in general, we liked it better.
So, Tom Kha Kung is a spicy Thai soup with coconut milk with shrimps.
The composition is as follows:
- large unpeeled shrimps 8 pieces
- 1 large tomato
- 7-8 medium-sized champignons
- 2 lemongrass sprouts
- 7-8 kaffir lime leaves
- galangal root, about 4-5 cm
- 2 limes
- 1 chilli pod
- a few feathers of green onions
- 500 ml coconut milk
- 3 tablespoons fish sauce
- 1 teaspoon chili paste
- cilantro for decoration
I bought shrimps from Metro. Yes, very expensive. Almost like mirotorgovskie steaks :) I was looking for just unpeeled, with heads and shells, these were only large ones, but they are not much more expensive than average in size. In general, I went broke, once you can.
I started with shrimp. She tore off their heads and removed the shells (remember, 5 plates off, leave the tail):
I cooked broth from the heads and shells. I washed them, poured them with water, ml 700, brought to a boil and boiled them over medium heat for 20 minutes. Then I strained it, it turned out about half a liter of rich broth:
Those. there will be a liter of liquid in general, because cooking this soup for future use is completely pointless.
The bodies of the shrimp were cut along the back not completely and removed the intestines, it is long and black, you won't be mistaken. I washed it. From such 8 butterflies, beauty!
Now the base of the soup is lemongrass, galangal root and kaffir lime leaves. I brought all this from Ty, but you can also buy from us, in ready-made sets for Tom Yam. True, the price ... What I brought was worth a penny, that's just a penny :(
Lemongrass. A very pleasant lemon-ginger aroma gives the soup. In general, they do not eat it, but if you grind it strongly, then you can gobble it up, it will only benefit. Cut off at both ends to leave pieces 10-12 cm long. I cut one lengthwise, and the second crumbled diagonally very thinly:
Galangal root, it is also not eaten, it is a spice, very similar to ginger, but tastes more delicate, and it also has a smack of something pine, it seemed to me. I cut it across into slices, as thin as possible, so they will give the soup more of their taste:
I also took kaffir lime leaves for the broth. Also a spice, sour-tart, very tasty! I brought a lot and dried most of the leaves, so in the process the whole apartment smelled sweet, a very pleasant aroma. It's easy with them - you need to bend them in half along the stem and pull it out.
And a chili pepper. I decided not to be heroic and took out the seeds, cut the pod thinly on a diagonal. The whole broth set:
Let's move on to the actual filling of the soup. The main ingredients are usually shrimp (I just have them) or chicken. There may also be a set of seafood, beef, pork, fish or just vegetables. Depending on this, another word is added at the end of the name.
For example,
Tom Yam Kung (Gun) - with shrimps
Tom Yam Kai (Guy) - with chicken
Tom Yam Pla - with fish
Tom Yam Tale - with seafood
Tom Yam Moo - with pork (although, "moo" should be with beef :)))
Tom Yam Nya - with beef
And if everything is the same, but not in broth, but in coconut milk, then Tom Kha. Yyyy!
And non-main ingredients are onions, mushrooms and tomatoes. Variations are possible. Here I departed from the classics and removed the onions. Something we are not very boiled, although in Thailand I ate it too, because although it was boiled, but quite a bit, slightly crispy. So you can, for an amateur.
Ideally, straw mushrooms are needed. I didn't even look for them, I know that we don't have such. As a substitute, you can take champignons, oyster mushrooms or shiitake. I ate champignons, I'll explain why. IMHO, they are most of all similar to straw, and in taste, and, most importantly, in shape - round, dense. Those. when eating, you get almost the same sensations, which I would not have achieved from oyster mushrooms or shiitake. I think so!
They need to be cut, small into halves, large into quarters. Piece - for one bite:
I cut a large tomato into quarters and again across. I already wrote in the topic about the master class, and I will repeat once again: you need unripe red-green solid fruits. There in the market I was already reaching for ripe red ones, but they quickly shook my hands and explained that I needed sour! Solid! And the point.
This tomato, by the way, is also not that, quickly crawled into the soup. We must wait for the summer, these immatures will have nowhere to go :)
Put the broth on the stove, add the lemongrass, lime leaves, galangal and chili. Bring to a boil and cook over low heat for 5-7 minutes:
At the same time, add a spoonful of chili paste as a hot ingredient. I have had this jar for a long time, the consumption is slow. Ingredients: chopped chili peppers, vegetable oil, garlic, chopped dried shrimp, soy sauce, salt, sugar. I use it a lot, a great thing, I advise everyone to buy something similar. Option - regular chili, you can get by with it. Or hot vegetable oil. Either Tom Yam or Tom Kha paste.
We boiled broth, add coconut milk. Here, I think, there are no problems, now it is sold in many places. Bring to a light boil:
Throw in mushrooms and tomatoes, cook for 3-4 minutes:
Then the shrimp:
Here I also stepped back from the master class, where they seemed too overcooked to me. Why would they? Gave the temperature exactly one minute.
Now let's align the taste. Fish sauce, a couple of tablespoons, a good pinch of sugar (I took brown, ideally you need palm). Juice of two limes (cost one and half):
Stirred and almost immediately turned off the heat. Last but not least, green onions and cilantro. I covered it with a lid.
A couple of minutes is enough to brew. And you can pour it.
Thais eat this soup with rice. But for me it turned out to be normal, so rich, the spoon is worth :) So they ate just in Russian, with bread! :) I’m lying, they did it, the bread didn’t give us something. It turned out very satisfying:
It worked out pretty well for the first time. The balance of flavors is maintained: spicy-sour-sweet-salty taste, with a pleasant spicy aftertaste. Fragrant, with cream broth, all the fillers, as they say, are in good shape, and mushrooms, and tomatoes, tender shrimps came out!
I apologize for the overly detailed description, this is my kind of cant, with which I am struggling, but something unsuccessful. And I propose to try again, it's delicious! Well, I think everyone should try this at least once in their life. There will definitely be fans. Bon appetit everyone and thank you for your attention :)
Today we will cook a light, fresh, moderately spicy (and maybe hot spicy, as you like)) fish soup with coconut milk in an Asian style! Ginger, garlic, chili, lime - if you make a sauce from them, it will already be breathtaking, but in the soup they are ...... mmmmmmm)))) Run! Run to the kitchen :) This is a very versatile soup, you can change its taste using different ingredients. We have white fish in the recipe, but you can replace it with red or chicken fillet. Or use white fish and chicken fillets together. You can use lightweight instead. You can add bamboo stalks or bean sprouts (you can buy them in canned form in large supermarkets), or both together, or you can do without them altogether. The main thing is to balance the taste .... sweet-salty-sour-spicy)) Well, let's get started :)
We will prepare everything you need.
We clean the shrimp of shells and heads (by the way, you can make broth from them). Cut the fish into large pieces. I like clear soup, so I pre-boil the shrimp and fish in boiling water for 3-4 minutes (after that I break the fish into small pieces). But they can be added to the soup and raw, then cut the fish into smaller pieces. If you use cooked frozen shrimp, then they do not need to be boiled before adding to the soup. Grind the garlic, ginger and chili (if you like it sharper, you can not remove the seeds), rub the zest with a fine grater.Cooking.
Heat olive (or vegetable) oil in a saucepan (you can add a little sesame oil for piquancy), add garlic, ginger and chili, cook, stirring, for 30 seconds (you just need them to give off their aroma). Pour in fish sauce, broth and coconut milk, bring to a boil. Put shrimps and fish in the soup (as well as bamboo stalks and / or bean sprouts, if you decide to add them), cook for 4-5 minutes. Add lime (or lemon) juice, sugar, salt, pepper. Before seasoning the soup, try it, then you will understand what and in what quantity you need to add (sometimes I don't even put sugar, only if I overdid it with lemon)) Leave the soup under the lid. Break the rice noodles into small pieces (so it will be more convenient to eat it later) and cook according to the instructions on the package (usually, it needs to be boiled for 2-5 minutes in boiling water, depending on the thickness of the noodles).We serve.
Put the noodles in bowls, pour in the hot soup, sprinkle with finely chopped parsley or cilantro and serve immediately. Bon Appetit!:)Recipes coconut soup there are many - traditional Thai coconut soup, coconut soup with seafood, carrots, pumpkin, mango, etc. Coconut milk is obtained from unripe coconuts - this sweet white emulsion inside the nut thickens as it ripens and becomes pulp. Coconut liquid has a lot of useful properties - for example, it is able to "bring down" the temperature, it also has a diuretic effect, normalizes kidney function, and saves from dehydration. Another plus of coconut milk is that it is very low in calories, so coconut soup is perfect for those who follow their figure, but want to eat varied and tasty.
Coconut Soup Recipes
Thai coconut soup.
Ingredients: 1 tbsp. rapeseed oil, 2 lemongrass stalks, 2 tbsp. chopped fresh ginger, 1 clove of garlic, 3 tsp. red curry, 6 cups chicken stock, 3 tbsp. soy sauce, 1 tbsp. sugar, 0.5l coconut milk, 1 chicken breast, 1 can of mushrooms, 3 tbsp. lime juice, salt, ½ cup cilantro, green onions, herbs.
Preparation: peel and chop the lemongrass stalks, grind the garlic, cut the chicken breast into slices, rinse and dry the mushrooms, chop the herbs. Add lemongrass stalks, garlic, ginger to the oil heated in a saucepan and stir for 30 seconds. Then add the curry and stir for another 30 seconds. Next add some chicken stock to stir the curry, pour out the rest, add sugar, soy sauce and turn on high heat. Reduce heat after the soup boils, cover and simmer for 20 minutes. Then add coconut milk, breast, mushrooms, lime juice and cook until chicken is tender. Salt, add greens.
Coconut puree with carrots.
Ingredients: 2 cups coconut milk, 1 onion, 5 carrots, 1.5 tbsp. ginger, 1 tbsp. curry, 0.5 tsp. dry chili pepper, 3.5 cups vegetable broth, black pepper, salt.
Preparation: heat the coconut milk, add coarsely chopped onion to it, cook for 7 minutes, then add coarsely chopped carrots, pour in the broth, cook for 5 minutes. Add curry, chili, ginger and cook for 10 minutes with the lid ajar until the carrots are soft. Whisk the soup with a blender, add the spices, and decorate the plates with herbs when serving.
Coconut seafood soup.
Ingredients: 400g frozen seafood mixture, ginger root, 1l coconut milk, 400 ml 15% cream, 2 tbsp. olive oil, salt, pepper, parsley.
Preparation: fry finely chopped garlic in warmed olive oil until golden brown, then add chopped ginger and fry for another 40 seconds. Add seafood, cover, simmer for 4 minutes, add cream, coconut milk, add salt, pepper and bring to a boil. Garnish the finished rash with chopped herbs when serving.
You can buy canned milk for coconut soup at almost any major supermarket. Or you can buy a whole, ripe coconut, grate its white pulp, pour boiling water over it, stir and leave for half an hour, then strain or use directly with the pulp to make soup.
Many tourists when visiting Thailand try a dish such as soup with coconut milk.It possesses a unique creamy taste with pungency, and the recipe is different in different countries. It is possible to cook it at home with seafoodusing simple tips. Of course, in modern supermarkets you can find kits with ready-made ingredients, but this is not the case. Much better to do tom Yam's soup home conditions from fresh products.
What is it and how to cook
Unknowing people have questions like "What is Tom Yam?", "What is the soup made of?", "How is the dish served?" The answer is simple - it is shrimp, as well as hot peppers. However, they do not take cream for cooking, but coconut milk, which contains a lot of useful substances. Chefs use various spices, they are sometimes difficult to find in our country, so they can be replaced with similar ones. The cooking time for this dish is from 35 to 65 minutes, depending on the products used.
The classic recipe uses galangal root (akin to ginger root), lemograss, lime leaves, and another type of ginger called kruch. All this is poured with two liters of water and boiled. Then add coconut milk, seafood, season everything with chili, fish sauce. Depending on the recipes, shrimp, shellfish and other marine life can be used, as well as mushrooms, vegetables and spices. How to cook a dish at home using the Thai version? The real recipesuggests using:
- broth (2 liters of water with all the necessary plants);
- shrimp - 400 g;
- fish sauce - 2 tbsp. l;
- onions - 2 pcs.;
- oyster mushrooms - 300 g;
- coconut milk - 500 ml;
- chili sauce - 2 tbsp l;
- lime - 1 pc.
Wash the oyster mushrooms and toss them into the boiling broth, send finely chopped onions there. Stir in two tablespoons of chili paste, reduce heat and simmer, covered, for 10 minutes. At this time, you should peel the shrimp, and then add them to the soup. Pour with fish sauce, lime juice, stir and wait to boil. At the very end, pour in coconut milk, boil the dish and turn off the heat. Pour coconut milk soup with shrimpson plates, decorating with fresh herbs.
Serve original tom Yang's soupThailand as well as other countries. The Dubai-style dish differs in taste. For him, take the following ingredients:
- broth with herbs - 2 l;
- shrimp - 350 g;
- crab meat - 150-250 g;
- squid - 2 small carcasses;
- coconut milk - 400 ml;
- chili paste - 1-2 tbsp l;
- juice of one lime.
Boil water with herbs and do shrimp and squid peeling. It is cut into strips, and crab meat is cut into squares. If you cannot find crab meat, then you should not use crab sticks. They have nothing to do with a natural product and greatly spoil the taste of the finished dish. Throw seafood and chili paste into boiling water, add a little salt. The soup will cook for about 10 minutes, at the end squeeze the lime juice and let it brew for a few minutes. Then pour in coconut milk, stir and boil again.
The dish has different cooking methods, depending on the country. In many cookery books, you can find recipes of varying complexity, which the authors have adapted for cooking at home. Instead of galangal and krach, they take regular ginger, and instead of lime - lemon. This is not to say that all these recipes are tasteless and have no right to exist. Each cooking option is good and original in its own way, so it's worth trying to cook soup with coconut milk and chicken, seafood or vegetables.
First recipe tom Yana, which is easier to do at home, involves the use of chicken. Plus, chicken is more affordable than fresh seafood. What you need to take:
- chicken fillet - 3-4 pcs.;
- coconut milk - 0.5 l;
- chopped ginger root - 2-3 tbsp. l;
- chicken broth - 250 ml;
- dried chili pepper - 2 tsp;
- fish sauce - 2 tbsp. l;
- sugar - 1.5 tsp;
- cilantro is a small bunch.
Chicken broth over medium heat, add coconut milk and chopped ginger. You need to boil for about 8-10 minutes. At this time, you can prepare the fillets: wash and cut into small cubes. Toss the chicken into a saucepan, cook for another 7-8 minutes, then stir with chili pepper, fish sauce, sugar (preferably brown) and bring to a boil. Submit soup with coconut milk with chicken,garnished with finely chopped cilantro.
Vegetarians will like the other coconut milk recipethat does not use animal products. This soup contains only 63 kcal, from the ingredients they take:
- shallots - 5 pcs.;
- sweet bell pepper - 2 pcs.;
- garlic - 1 head;
- cauliflower - 1 pc .;
- chili pepper - 2-3 pcs. medium size;
- carrot - 1 pc.;
- oyster mushrooms - 150 g;
- herbal broth prepared according to the traditional recipe;
- tomatoes - 6-7 pcs.;
- soy sauce - 5 tbsp l;
- basil - a small bunch;
- coconut milk - about 150 ml.
First you need to boil the broth from two liters of water, lemongrass, galangal root, lime. Wash, chop and sauté onions, carrots, garlic, chili and sweet peppers in a pan with a little vegetable oil until golden brown. Put the fried vegetables into a saucepan, wait for a boil, cover and reduce the heat to low. Wash the peppers, remove the insides and cut into thin strips. Mushrooms can be left whole if they are small. Pre-scald the tomatoes with boiling water and remove the skin, cut into cubes. Add all vegetables to the broth and cook for about 7-10 minutes. At the end of the cooking process, pour in coconut milk, lime juice and soy sauce. Bring to a boil and serve with chopped basil.
The fastest way
As already mentioned, many stores sell packets with a ready-made set, from which it is easy to make soup. However, they only contain the base for the broth; other ingredients will have to be added to your taste. Recipe for Tom Yam soup with coconut milk and shrimps requires the following ingredients:
- broth base - 1 pack;
- cilantro - a small bunch;
- garlic - 3 cloves;
- king prawns - 150 g;
- lime - 1 pc.;
- oyster mushrooms (you can also take mushrooms) - 100-200 g;
- onions - 2 pcs.;
- cherry tomatoes - 8-10 pcs.;
- coconut milk - 100 ml.
Defrost shrimps, wash and peel. Remove the husk from the garlic and pass through a special press, peel the onion and cut into small squares. Cut the cherry tomatoes into quarters. Pour some vegetable oil into a hot frying pan, fry chopped garlic, onions and tomatoes. Dissolve the soup base in boiling water, add the sautéed vegetables and boil for a few minutes. Then send mushrooms, seafood and finely chopped cilantro to the pan. Cook until the shrimps are tender, add milk at the end and stir.
Pumpkin soup
Another version of the adapted dish is pumpkin soup with shrimps andcurry. It turns out to be bright orange in color, has a sweetish taste and delicate texture. The puree soup should be liquid, so you don't need to spare milk. Ingredients for 4-6 servings:
- pumpkin - 0.5 kg;
- white sugar - 1 tsp;
- coconut milk - 0.4 l;
- chicken broth - 1.5 l;
- curry - 1 tbsp. l;
- vegetable oil - 2 tbsp. l;
- cognac - 2-3 tbsp. l;
- chopped ginger root - 1 tbsp. l;
- fish sauce - 1 tbsp. l;
- shrimp - 200-300 g;
- salt, herbs (cilantro and green onions) - to taste.
The first step is to cook the pumpkin, as it takes longer to cook. It must be washed, peeled and seeds, then chopped into cubes of 1.5-2 cm. Lightly fry in vegetable oil, add water and simmer until half cooked, then add a teaspoon of sugar. Next, you need to pour in cognac (you can do without alcohol, but it adds astringency to the dish) and simmer for several minutes. Add grated ginger and curry to a saucepan and continue cooking the pumpkin until soft. Pour chicken broth into a container with ingredients, bring to a boil, pour in fish sauce and coconut milk. Simmer over low heat for 10 minutes. At this time, boil the shrimp and cut them into small slices, leaving a few for decoration. The last step in cooking is grinding the dish in a blender (if the mass is very thick, you can dilute it with warm broth), add seafood. Serve shrimp soup and chopped cilantro.
Thai soup Tom Young easy to make yourself as there are many homemade recipes It is not necessary to cook broth from unavailable products; it is possible to buy a ready-made soup set. You just need to add seafood, chicken, various vegetables and spices to it.
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