Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 4 cups vegetable broth
- 2 cans (14 ounces each) coconut milk
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup mushrooms, sliced
- 1/2 cup carrots, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup snow peas
- 1/4 cup cilantro, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Add curry paste and fish sauce and cook for 1 minute.
4. Add vegetable broth, coconut milk, lime juice, sugar, salt, pepper, and cayenne pepper.
5. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
6. Add mushrooms, carrots, bell pepper, and snow peas and simmer for 5 minutes.
7. Remove from heat and stir in cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 6
Nutritional Information (per serving):
Calories: 294
Fat: 25 g
Carbohydrates: 16 g
Protein: 5 g
Substitutions for Ingredients
- Vegetable oil: canola oil
- Fish sauce: soy sauce
- Vegetable broth: chicken broth
- Coconut milk: almond milk
- Mushrooms: zucchini
- Carrots: celery
- Red bell pepper: green bell pepper
- Snow peas: snap peas
- Cilantro: parsley
Variations:
- Add cooked chicken or shrimp for a protein boost
- Use different vegetables such as broccoli, cauliflower, or kale
- Add cooked noodles or rice for a heartier soup
Tips and Tricks:
- Use a good quality curry paste for the best flavor
- Taste and adjust seasoning as needed
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped cilantro and a lime wedge.
Garnishes:
Chopped cilantro, lime wedges, chopped peanuts, diced red onion.
Pairings:
Serve with steamed jasmine rice or noodles.
Suggested Side Dishes:
Steamed jasmine rice, noodles, spring rolls, or a green salad.
Troubleshooting Advice:
- If the soup is too spicy, add more coconut milk or lime juice.
- If the soup is too thick, add more broth or coconut milk.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Thai coconut soup is a classic Thai dish that has been enjoyed for centuries. It is a popular street food in Thailand and is often served with noodles or rice.
Flavor Profiles:
This soup is spicy, creamy, and savory with a hint of sweetness from the coconut milk.
Serving Suggestions:
Serve with steamed jasmine rice or noodles and a side of spring rolls or a green salad.
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Region: Thai