Soup > Asian Soups > Chinese Soups > Coconut Soup

Coconut Bird's Nest Soup Recipe

Ingredients with Measurements:
- 4 cups of chicken broth
- 1 can of coconut milk (13.5 oz)
- 1 cup of shredded cooked chicken
- 1 cup of cooked rice noodles
- 1 cup of bean sprouts
- 1/2 cup of sliced mushrooms
- 1/4 cup of chopped green onions
- 2 tablespoons of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of chopped cilantro

Special equipment needed:
- Large pot
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot, combine chicken broth, coconut milk, fish sauce, lime juice, brown sugar, grated ginger, minced garlic, and red pepper flakes. Bring to a boil over medium-high heat.

2. Add shredded chicken, cooked rice noodles, sliced mushrooms, and bean sprouts. Reduce heat to medium and simmer for 5-7 minutes until the vegetables are tender.

3. Season with salt and pepper to taste.

4. Ladle the soup into bowls and garnish with chopped green onions and cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 315
Fat: 17g
Carbohydrates: 21g
Protein: 21g
Sodium: 1,200mg

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Cooked rice noodles can be substituted with cooked vermicelli or soba noodles.
- Shredded cooked chicken can be substituted with cooked shrimp or tofu.
- Bean sprouts can be substituted with sliced carrots or snow peas.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Lime juice can be substituted with lemon juice.

Variations:
- Add sliced jalapenos or Thai chilies for extra heat.
- Use coconut cream instead of coconut milk for a richer soup.
- Add a tablespoon of curry paste for a Thai-inspired flavor.
- Top with crispy fried onions or garlic for added texture.

Tips and tricks:
- To make the soup more filling, add more vegetables or protein.
- Adjust the seasoning to your taste by adding more salt, pepper, or lime juice.
- To make the soup spicier, add more red pepper flakes or chili paste.
- Use fresh ingredients for the best flavor.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a large bowl with a ladle and garnish with chopped green onions and cilantro.

Garnishes:
Chopped green onions, cilantro, sliced jalapenos, crispy fried onions or garlic.

Pairings:
Serve with steamed rice or crusty bread.

Suggested side dishes:
Thai salad, spring rolls, or stir-fried vegetables.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- Adjust the seasoning to your taste.

Food safety advice:
- Use cooked chicken that has been stored properly in the refrigerator.
- Make sure the soup reaches a temperature of 165°F before serving.

Food history:
Coconut Bird's Nest Soup is a popular dish in Southeast Asia, particularly in Thailand and Vietnam. It is a comforting and flavorful soup that is often served as a main course.

Flavor profiles:
Coconut Bird's Nest Soup is a savory and slightly sweet soup with a creamy coconut flavor. It is also slightly spicy and tangy from the lime juice and fish sauce.

Serving suggestions:
Serve the soup hot with a side of steamed rice or crusty bread.

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Taste: Creamy, Coconutty, Sweet, Savory, Nutty