Coconut Lemongrass Vegetable Ecstasy Soup Recipes

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THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

LEMONGRASS SOUP (VEGETARIAN TOM YUM)



Lemongrass Soup (Vegetarian Tom Yum) image

I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.

Provided by zaar junkie

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

10 -12 cups water
1 tablespoon better than bullion vegetable stock base
4 stalks lemongrass, smashed
2 inches ginger, sliced
12 cremini mushrooms, sliced
8 ounces firm tofu, cubed
2 tablespoons minced garlic
2 tablespoons sun luck chili-garlic sauce
1 tablespoon vegetarian oyster sauce
1 -2 dash sriracha hot chili sauce
3 -4 tablespoons coconut milk
lime juice
fresh ground black pepper

Steps:

  • Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
  • Remove lemongrass and ginger.
  • Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
  • Serve immediately or store in the refrigerator for better flavor.

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