Surin's Coconut Soup is a flavorful and aromatic Thai dish that combines the richness of coconut milk with a delightful blend of spices and herbs. Originating from the Surin province in northeastern Thailand, this soup is a true culinary delight that captures the essence of Thai cuisine. It features a creamy and slightly spicy broth infused with the fragrant flavors of lemongrass, galangal, and kaffir lime leaves, along with the subtle sweetness of coconut milk. The soup is typically served with a variety of accompaniments, including rice noodles, vegetables, and proteins like chicken or shrimp.
This article provides a comprehensive guide to making Surin's Coconut Soup, featuring two variations: the traditional recipe and a simplified version for those seeking a quicker and easier preparation. The traditional recipe delves into the authentic flavors of Thai cuisine, using a combination of fresh herbs, spices, and coconut milk to create a rich and flavorful broth. The simplified recipe offers a streamlined approach, using pre-made curry paste and coconut milk for convenience, while still delivering a delicious and satisfying soup. Both recipes include step-by-step instructions and a list of ingredients to ensure a successful cooking experience.
SURIN'S COCONUT SOUP
Surin, a Thai restaurant with 3 locations in Alabama, makes this really really good coconut soup. I found a recipe on Yahoo! answers in response to someone's inquiry about the soup. Give it a whirl!
Provided by Sayster
Categories Thai
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
- Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
- Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
- VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by ElizabethKnicely
Categories Coconut
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon grass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and simmer until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 240.6, Fat 9.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1241.1, Carbohydrate 28.3, Fiber 0.7, Sugar 23.5, Protein 11.5
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THE BEST EVER RED PEPPER CURRY COCONUT SOUP
This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour.
Provided by angelina ballerina
Categories Coconut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roasting Peppers------------.
- Preheat grill or top oven to a high heat.
- Wash peppers and place in oven.
- The peppers will go black, turn to blacken all sides.
- (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
- Then peel and seed the peppers, cut into large segments.
- -----------------.
- Melt butter in pan, add onions and saute until translucent.
- Add curry paste and fry a further 3 minutes.
- Add stock and peppers and let simmer a further 20 minutes.
- Puree in batches, then return soup to pan.
- Stir in coconut milk and reheat.
- Serve.
- For Vegetarian use vegetable stock.
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
1. Use Fresh and High-Quality Ingredients: - Prioritize fresh coconut milk, lemongrass, and kaffir lime leaves for authentic flavor and aroma. - Select ripe tomatoes and bell peppers for sweetness and vibrant color. - Use a variety of mushrooms for a rich, umami taste. 2. Prepare Ingredients Properly: - Slice vegetables and mushrooms evenly for consistent cooking. - Finely chop garlic, ginger, and chili peppers to release their flavors. - Marinate chicken or tofu in a mixture of soy sauce, oyster sauce, and sesame oil for added flavor. 3. Simmer the Soup Patiently: - Bring the soup to a boil, then reduce heat and simmer gently for at least 30 minutes. - This allows the flavors to meld and develop fully. - Stir the soup occasionally to prevent sticking and ensure even cooking. 4. Adjust Seasoning to Taste: - Season the soup with fish sauce, oyster sauce, and sugar to balance the flavors. - Start with a small amount and gradually adjust until you achieve the desired taste. - Remember that you can always add more seasoning, but it's difficult to remove it. 5. Garnish for Presentation: - Before serving, garnish the soup with fresh herbs like cilantro or basil. - Add a squeeze of lime juice for a refreshing citrus note. - Consider topping the soup with crispy shallots or roasted peanuts for added texture and flavor.Conclusion:
Surin's coconut soup is a delightful and flavorful dish that combines the vibrant flavors of Thailand with the convenience of a one-pot meal. By following the tips and techniques outlined in this summary, you can easily create an authentic and delicious coconut soup that will impress your family and friends. Remember to use fresh ingredients, prepare them properly, simmer the soup patiently, adjust the seasoning to taste, and garnish it beautifully for an unforgettable culinary experience.
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