Best 2 Thai Coconut Broccoli And Coriander Soup Recipes
Indulge in the symphony of flavors that is Thai Coconut Broccoli and Coriander Soup, a culinary masterpiece that embodies the essence of Thailand's vibrant cuisine. This delectable soup tantalizes the taste buds with its harmonious blend of creamy coconut milk, tender broccoli florets, and aromatic coriander leaves. Originating from the bustling streets of Bangkok, this dish showcases the perfect balance of sweet, sour, and savory flavors, leaving you craving for more. Experience the authentic taste of Thailand with this easy-to-follow recipe, which includes detailed instructions and a list of all necessary ingredients. Transport yourself to the heart of Thailand with every spoonful of this exquisite soup, and explore the vibrant flavors that make Thai cuisine so beloved worldwide.
This article features a collection of tantalizing recipes that showcase the versatility of Thai Coconut Broccoli and Coriander Soup. From the classic version to innovative variations that incorporate different vegetables, proteins, and herbs, there's a recipe for every palate. Discover the zesty Tom Yum Coconut Broccoli Soup, which infuses the traditional Thai flavors of lemongrass, galangal, and kaffir lime leaves into the creamy coconut broth. For a hearty and satisfying meal, try the Coconut Broccoli and Chicken Soup, where tender chicken pieces add a protein boost to the flavorful broth. And for a vegetarian delight, the Coconut Broccoli and Mushroom Soup offers a medley of earthy mushrooms that complement the coconut milk's richness. Each recipe is carefully crafted to deliver an explosion of flavors and aromas that will leave a lasting impression.
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
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
Tips:
- For a creamier soup, use coconut milk instead of water.
- Add a pinch of red pepper flakes for a spicy kick.
- Garnish with fresh cilantro leaves, lime wedges, and roasted peanuts for an extra burst of flavor.
- To save time, you can use pre-chopped broccoli and onion.
- If you don't have lemongrass, you can substitute with 1 teaspoon of lemon zest.
- To make a vegan version of this soup, omit the fish sauce and use vegetable broth instead of chicken broth.
Conclusion:
This Thai coconut broccoli and coriander soup is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and packed with flavor. The combination of coconut milk, broccoli, and coriander creates a creamy, flavorful soup that is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this one a try.
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