Thai Coconut Lime Lemongrass Soup Wtofu 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

THAI COCONUT LIME-LEMONGRASS SOUP W/TOFU



Thai Coconut Lime-Lemongrass Soup W/Tofu image

Make and share this Thai Coconut Lime-Lemongrass Soup W/Tofu recipe from Food.com.

Provided by bamedeo

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons gingerroot, fresh grated
1 stalk lemongrass, chopped (substitute 2 Tbsp Lemon Zest if lemongrass unavailable)
1 tablespoon Thai curry paste
4 cups vegetable broth
3 tablespoons Worcestershire sauce
2 tablespoons Splenda brown sugar blend
8 ounces fresh mushrooms, sliced
2 tablespoons fresh lime juice
1 teaspoon sea salt, use to taste
1/4 cup cilantro, chopped, use for garnish
1/2 cup sugar-free coconut syrup, Davinci
8 ounces extra firm tofu, cut into cubes
4 cups so delicious original sugar-free coconut milk
1 lime, for garnish, sliced

Steps:

  • Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
  • Cook for one minute while stirring.
  • Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
  • Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
  • Stir in lime juice and coconut syrup.
  • Garnish with cilantro and slice of lime.
  • Salt to taste.

Nutrition Facts : Calories 63.6, Fat 3, SaturatedFat 0.5, Sodium 359.1, Carbohydrate 7.3, Fiber 0.8, Sugar 3.1, Protein 3.4

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