I'm looking for a good coconut soup recipe.?

Question

My aunt and I went to an amazing Tai resteraunt the other day, I would really like to recreate some of those recipes at home starting with coconut soup. Any other Tai recipes are welcome!

Answer 1

ASIAN CHICKEN AND COCONUT SOUP

2 c. chicken stock 1 lime, juice and zested
3 T. Asian fish sauce (Available in Asian markets)
1t. freshly ground gingerroot, 1/2 t. chili powder
1 1/4 c. canned coconut milk,
6 oz. boneless chicken breasts, cut into thin strips
1/2 c. cooked short-graine rice

fresh cilantro and sliced chilis for garnish

Simmer first five ingredients in saucepan for 5 minutes...

Add milk and chicken slices and simmer 'til cooked through...

Add the cooked rice...

Ladel into four bowls, and garnish...

Hope you like it..................

Answer 2

Try this one:

Tom Ka Gai (Coconut Chicken Soup)
Submitted by: Holly

Prep Time:
15 Minutes
Cook Time:
20 Minutes
Ready In:
35 Minutes
Servings:
6

INGREDIENTS:

* 3/4 pound boneless, skinless chicken meat
* 3 tablespoons vegetable oil
* 2 (14 ounce) cans coconut milk
* 2 cups water
* 2 tablespoons minced fresh ginger root
* 4 tablespoons fish sauce
* 1/4 cup fresh lime juice
* 1/4 tablespoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 2 tablespoons thinly sliced green onion
* 1 tablespoon chopped fresh cilantro

DIRECTIONS:

1. Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3. Sprinkle with scallions and fresh cilantro and serve steaming hot.

Answer 3

Coconut soup recipe at the first website below.

Thai recipes at the second one.

Answer 4

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Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings

Thai Coconut Soup:
2 cups Soup Base, recipe follows
1 cup coconut milk
6 Kaffir lime leaves
Salt and pepper
Lime juice, to taste
About 1 tablespoon palm sugar, to taste
Sugarcane Chicken Dumplings, recipe follows
Garnish:
1 ounce glass noodles, soaked in water until softened
1/4 cup carrots, cut into julienne
1/4 cup leeks, cut into julienne
4 Thai chiles, stems removed, split in half lengthwise, seeded
4 Kaffir lime leaves, cut in a thin chiffonade


To the soup base, add the coconut milk and lime leaves. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Add the dumplings and simmer until done, about 3 minutes.
Divide the softened glass noodles on four soup bowls. Place two dumplings crisscross on top of the noodles, leaning to the side of the bowl. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles and lime leaf. Serve immediately.


Soup Base:
2 1/2 cups lobster stock
1 tablespoon chili paste
1 lemon grass, cut into 2 inch sticks
10 fresh Thai basil leaves
1 Thai bird chile

In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and Thai bird chile and bring to a boil. Reduce until only 2 cups remain.

Sugarcane Chicken Dumplings:
4 ounces ground lean chicken
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 teaspoon mushroom soy sauce
1/2 teaspoon fish sauce
2 teaspoons potato starch
Pinch freshly ground black pepper
8 (4-inch) sugarcane sticks

In a mixing bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix until well blended. Divide into 8 portions. Wrap each portion around the end of each sugarcane stick. Reserve.


Indian Coconut Soup

2 tablespoons butter
1/2 cup shredded coconut
1/4 cup chopped pistachios (, plus a little extra)
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cinnamon
1/2 nutmeg
1/4 teaspoon fennel
2 cups milk
2 cups coconut milk, well shaken

5 servings Change size or US/metric
Change to: servings US Metric

20 minutes 5 mins prep

Answer 5

I found a couple different versions for you, so pick any one you like :)

Coconut Soup w/Carmelized Plantains:

1 pint coconut sorbet, melted
1 (14-ounce) can coconut milk
6 limes, juiced
3 tablespoons unsalted butter
1/4 cup light brown sugar
1 very ripe plantain, halved and quartered
2 tablespoons shredded sweetened coconut
In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.

To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.

Chicken Coconut Soup:

COCONUT MILK:
2 1/2 cups desiccated coconut
3 cups milk
Combine the coconut with the milk in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.
CHICKEN COCONUT SOUP:
4 stalks fresh lemongrass
4 cups chicken stock
15 quartersized slices fresh galanga, or fresh gingerroot
10 whole black peppercorns, crushed
3 serrano chiles, thinly sliced
12 fresh lime leaves (or scant 1/4 teaspoon grated lime zest)
2 cups coconut milk
1 whole chicken breast, boneless, skinless, cut into bite-size pieces
1 cup canned straw mushrooms, drained well
1/2 cup julienned snow peas
1/2 cup julienned carrots
2 tablespoons fish sauce
Juice of 2 limes
Fresh cilantro leaves, for garnish
Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.
In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

Spicy Shrimp and Lobster Coconut Soup:

2 (4-inch) pieces lemongrass stalk, smashed
1 teaspoon whole coriander seeds
2 teaspoons olive oil
1/2 cup diced yellow onion
1/2 red bell pepper, seeds and stem removed, and diced
2 teaspoons minced garlic
4 teaspoons minced fresh ginger
2 cups shrimp stock
1/2 Scotch bonnet pepper, seeded and minced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces medium shrimp, peeled and deveined
2 spiny lobster tails, meat removed and diced
2 1/2 cups unsweetened coconut milk
1/4 cup fresh lime juice
3 to 4 tablespoons chopped fresh cilantro leaves
Fresh cilantro sprigs, for garnish
Place the lemongrass stalks and coriander in dampened cheesecloth and tie together with kitchen twine. Set aside.

Heat oil in a medium stockpot over medium-high heat. Add onions and bell peppers, and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add the spice bag, shrimp stock, and Scotch bonnet pepper. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.

Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and chopped cilantro and cook 2 to 3 minutes or until heated through. Remove the spice bag from the soup and ladle into warmed soup bowls. Garnish with fresh cilantro sprigs and serve immediately.

Answer 6

coconut soup?sounds interesting

Answer 7

Follow the link, you'll find 8 different recipies!