Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, diced
- 1 can of coconut milk (13.5 oz)
- 2 cups of chicken or vegetable broth
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 teaspoon of brown sugar
- 1 teaspoon of red pepper flakes
- 1 pound of chicken breast, diced
- 1 cup of mushrooms, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the red bell pepper and sauté for another 2-3 minutes.
4. Pour in the coconut milk and chicken or vegetable broth and stir to combine.
5. Add the fish sauce, soy sauce, lime juice, brown sugar, and red pepper flakes and stir to combine.
6. Add the diced chicken and mushrooms and bring the soup to a simmer.
7. Cook for 10-15 minutes until the chicken is cooked through and the mushrooms are tender.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add noodles or rice to make it a more filling meal.
- Add more vegetables like bok choy or spinach.
- Add more spices like lemongrass or curry powder.
Tips and tricks:
- Use full-fat coconut milk for a creamier soup.
- Add the lime juice and cilantro at the end to preserve their flavors.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
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 bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a light salad or vegetable dish.
Suggested side dishes:
Steamed rice, noodles, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Coconut milk soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
Creamy, savory, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or appetizer.
Related Categories
Cooking Method: N/A
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Region: Thai
Taste: Creamy, Coconutty, Savory, Mild, Comforting