Saturday, August 14, 2010

Thai Coconut Milk Soup

I found this recipe in one of my exotic recipe books, while looking for ideas on how to use the coconut milk in the pantry, which was getting close to its expiration date! Supposed to be quite authentic (you tell me!), we enjoyed the taste a lot. We actually ate it with plain rice, the soup serving as gravy, as the recipe suggested. But it certainly tastes great on its own as well.

  • 12 fluid ounces soup vegetable broth 
  • 3 kaffir lime leaves, shredded
  • 2  (2")  pieces fresh lemongrass, bruised to release flavor
  • 1/2 inch cube (or a bit more) galangal sliced thinly
  • 1 tablespoons red curry paste
  • 1/4 teaspoon  tumeric
  • 2 tablespoons lime juice
  • 5 fluid ounces coconut milk
  • small red Thai chili peppers, slightly crushed (to taste)
  1. Heat the stock, add the lime leaves, lemongrass, galangal, curry paste, tumeric and lime juice. 
  2. Stir thoroughly  and  bring to a boil, and add coconut milk, then the chili peppers. Bring back to the boil.
  3. Lower the heat to keep it simmering and cook for about 2 minutes.
  4. Cool the soup. Remove the lemon grass.
  5. Using a blender, blend the soup to achieve an even consistency.


Arti said...

The soup looks quite simple to make and indeed exotic... Nice healthy recipe..coming over from Satya's blog...

megha said...

hey nice n interesting recipes u visit n comment on my food blog blog is

Satya said...

wow soup looks really delicious n refreshing ...most of the ingredients used in this r very new to me ...i love thai food ...bookmarked ur soup


Mary said...

It sounds and looks delicious. The ingredients are certainly Thai. The proof is always the taste. I hope you are having a wonderful day. Blessings...Mary

Akila said...

Soup looks delicious......

aipi said...

Nice looking soup..loved the use of exotic ingredients!!

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