Posts Tagged ‘soup’

Thai Coconut and Curry Soup

January 17th, 2010 1 comment

Once again I break from my normal posts of esoteric ponderings and theo-political rants to bring you a recipe we have been cooking up (don’t worry, I don’t intend to make this a habit.)  Beth and I have continued our Thai cooking kick and have loved what has come from it.  Here is a hearty soup we have made a couple times.  It is flavorful, spicy and brings a very pleasant sweetness.  It is not overly complex and the ingredients can be found in the international section of most major grocery stores.  If served with rice, it easily makes a meal. 

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Thai Coconut and Curry Soup

[Serves 6  //  Prep time: 20min – Cooking time: 35min]


  • 1 Tbsp Vegetable Oil
  • 1/2 pound cubed Chicken (Tofu may be substituted)
  • Black Pepper
  • 1 Tbsp Thai Red Curry Paste
  • 4 cups (32 oz) Chicken Stock
  • 14oz Coconut Milk
  • 1/4 cup fresh chopped Ginger
  • 2 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Brown Sugar
  • 3-4 Large carrots sliced into discs
  • 3-4 Celery Stalks chopped
  • 1 stalk lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (may be omitted)
  • 1/2 large onion sliced
  • 1 Tbsp Minced Garlic (2-3 cloves)
  • 1 Bell Pepper chopped
  • 1/2 – 1 Tbsp Thai Chili Paste
  • 2 chopped Basil Leaves
  • Cilantro (to garnish)
  • 6-8 cups Cooked Rice (roughly 1.5-2 cups uncooked rice)
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Put 1 Tbsp of vegetable oil in a large pot on medium-high heat. When it reaches temperature, add 1/2 pound cubed chicken. Season with black pepper. Cook until chicken is done.

Add 1 Tbsp Thai red curry paste and cook an addition 30 seconds while stirring continuously. Add 4 cups chicken stock (add less for a thicker soup), 14oz coconut milk and 1/4 cup chopped fresh ginger. Bring mixture to a boil.

Once mixture comes to a boil, add 1 Tbsp lime juice, (if you omit the Lemongrass, add an extra Tbsp lime juice) 1 Tbsp fish sauce, 1 Tbsp brown sugar 1/2-1 Tbsp Thai chili paste (depending on how much “kick” you like your soup) and vegetables (carrots, celery, lemongrass, onion, garlic, bell pepper) Return mixture to a boil, reduce heat and simmer uncovered until vegetables have soften but are not mushy (approx. 15-20 minutes).  Salt and Pepper to taste. 

Right before serving, stir in 2 chopped basil leaves. Top each bowel with cilantro and serve with rice.

Note: Soup can be ladled over the rice, or the rice can be added to the soup depending on personal preference.

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Categories: Food / Drink Tags: , , , ,