Tuesday, February 18, 2014

Thai Coconut Soup

I just got published at They Draw & Cook! To view the illustration visit: They Draw & Cook

Originally, I posted about this soup here: Thai Chicken Skewers with Delicious Coconut Soup

Delicious Thai Coconut Soup
Original Recipe. For Vegetarian Option, use vegetable broth instead of chicken broth.
Time: 1 hour Serves: 2 - 4 
Gluten-Free | Vegetarian Option

1, 14 oz can coconut milk
1 1/4 cup chicken stock (or vegetable), homemade preferable or low sodium store bought
2 small carrots, chopped into 1 1/2 inch lengths
1 tomato quartered
1 tbsp sliced ginger, fried
5 peppercorns
3 tbsp soy sauce, or to taste (or soy substitute)
1 cup Shiitake mushrooms, sliced, stems removed
a pinch of red chile flakes
a few sprigs basil, fried

How To:
In a medium sauce pan, add coconut milk and chicken stock. Over high heat, boil for 10 minutes. Drop heat to medium. Add carrots, tomato, ginger, and peppercorns. Simmer for 15 minutes.

Add soy sauce to taste, Shiitake mushrooms, and red chile flakes. Simmer for 30 more minutes or so, or until vegetables are really tender. Taste for seasonings. Add fried basil as garnish right before serving.

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