Posted in Soup

Thai Coconut Soup

Sweet and spicy are always on my list for food combinations. I crave Thai takeout, but I live out in the country and nothing is close. This will fill the void until a trip into town. This soup was assembled in 5-10 min and is full of flavors. Don’t worry if you don’t have all of the ingredients; I will give simple options. 

Thai Coconut Soup

By: Bekie A

1 Tbsp of sesame oil

1 tsp of chili oil (or chili paste) 

1 Tbsp olive oil

2 cups of sliced mushrooms

1 garlic Clove minced (or 1 tsp of powdered garlic)

1-2 tsp of fresh ginger (or powdered of you don’t have it)

1/2 red onion sliced

8 radishes sliced thin

1 tsp molasses or 2 Tbsp brown sugar 

4 cups chicken stock or vegetable

1 Tbsp fish sauce

2 Tbsp soy sauce

2 cans of Thai coconut milk

1 bunch of cilantro chopped

16 oz tofu diced or cooked chicken

Salt & pepper

Siracha to taste 

2 Tbsp lime juice

2/3 cup rice

Garnish: lemon grass & jalapeños 

Add oil to a large stock pot. Turn heat to medium to high. Add mushrooms, onions, and garlic. Once onions begin to soften, reduce heat to low. Add chicken stock, Thai coconut milk, and rice. Simmer on low for 5-10 minutes. Add in remaining ingredients except for cilantro. Simmer on low for 5 more minutes. Before serving, add in cilantro, lemon grass (optional), and fresh sliced jalapeños.


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