Surins Coconut Soup Recipes

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

Ingredients

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.

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

Ingredients

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

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