Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound large prawns, peeled and deveined
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the red curry paste and cook for another minute, stirring constantly.
4. Pour in the chicken or vegetable broth, coconut milk, fish sauce, and brown sugar. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
5. Add the peeled and deveined prawns, sliced red bell pepper, and snow peas. Cook for 3-5 minutes until the prawns are pink and cooked through.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 15g
Protein: 25g
Sodium: 1100mg
Sugar: 7g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken or vegetable broth can be substituted with seafood broth or water.
- Prawns can be substituted with shrimp or scallops.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Snow peas can be substituted with sugar snap peas or green beans.
Variations:
- Add sliced mushrooms or baby corn for extra texture.
- Use tofu instead of prawns for a vegetarian version.
- Add a tablespoon of peanut butter for a creamy peanut flavor.
Tips and Tricks:
- Use fresh prawns for the best flavor and texture.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Don't overcook the prawns or they will become tough and rubbery.
- Taste the soup before serving and adjust the seasoning as needed.
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 colorful bowls and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or noodles for a more filling meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Thai cucumber salad
- Steamed bok choy
- Grilled eggplant
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food Safety Advice:
- Make sure the prawns are cooked through before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
Thai coconut prawn soup, also known as Tom Kha Gai, is a popular Thai soup that originated in the central region of Thailand. It is made with coconut milk, lemongrass, galangal, kaffir lime leaves, and chicken or prawns. The soup is known for its creamy texture and spicy flavor.
Flavor Profiles:
This Thai coconut prawn soup is creamy, spicy, and slightly sweet. The coconut milk adds a rich and creamy flavor, while the red curry paste and fish sauce add a spicy and savory flavor. The lime juice adds a tangy and refreshing flavor.
Serving Suggestions:
Serve this Thai coconut prawn soup as a starter or main course. It pairs well with steamed rice or noodles and a side of Thai cucumber salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai