Surins Coconut Soup Recipes

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COCONUT SHRIMP SOUP



Coconut Shrimp Soup image

This delicious soup is just three simple steps away from your dinner table.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced

Steps:

  • Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
  • Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
  • Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

SURIN'S COCONUT SOUP



Surin's Coconut Soup image

Surin, a Thai restaurant with 3 locations in Alabama, makes this really really good coconut soup. I found a recipe on Yahoo! answers in response to someone's inquiry about the soup. Give it a whirl!

Provided by Sayster

Categories     Thai

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
3 tablespoons lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
2 tablespoons fresh ginger, minced
1 garlic clove, minced
2 -3 teaspoons Thai red curry paste
6 cups chicken stock
3 tablespoons fish sauce or 3 tablespoons soy sauce
1 tablespoon sugar
2 (14 ounce) cans unsweetened coconut milk
12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
1 (15 ounce) can straw mushrooms, drained and rinsed
3 tablespoons lime juice
salt
1/2 cup whole fresh cilantro leaves, loosely packed
3 scallions, greens only, sliced thin on an angle (optional)

Steps:

  • Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
  • Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
  • Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
  • VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.

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