Name: Authentic Thai Soup with Coconut Milk Better than at the Restaurant
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: Thai Soup with Coconut Milk; Sesame oil, 3 tablespoons (45 mL); Chopped shallots, 2 units (2 units); Grated fresh ginger, 3 tablespoons (45 mL); Chopped fresh garlic, 2 tablespoons (30 mL); Lemongrass stalks, cut lengthwise, 2 stalks (2 stalks ); Red curry paste, ¼ cup (60 mL); Singapore curry sauce, ½ cup (125 mL); Chicken broth, 8 cups (2 L); Coconut milk, 3 cans of 400 ml each (3 cans of 400 ml each ); Fish sauce, ⅓ cup (80 mL); Lime juice, ¼ cup (60 mL); Sugar, 2 ½ tablespoons (37,5 mL); Paprika, 2 tablespoons (30 mL); Salt, 1 teaspoon (5 mL); Garnishes; Rice vermicelli, 400 g (400 g); Shredded Iceberg lettuce, 1 cups (250 g); Sliced lime, ½ unit ( ½ unit)

Preparation

Thai Soup with Coconut Milk

1.

To begin, heat sesame oil in a large saucepan over medium heat. Then, add shallots, tablespoons of fresh ginger, garlic, and fresh lemongrass. Cook the aromatics for 3 minutes.
2.

Add the red curry paste to the saucepan and continue cooking for 2 minutes. Deglaze with curry sauce and chicken broth. Bring the soup base to a boil.
3.

Next, add the remaining soup ingredients. Bring to a boil again and let it simmer for 5 minutes.
4.

Meanwhile, cook rice vermicelli in a pot of boiling water (50 grams of vermicelli per serving of soup). Also, remove the lemongrass stalks from the broth.
5.

Finally, divide the vermicelli into soup bowls and ladle the Thai broth over them. Garnish with shredded lettuce and lime wedges upon serving. Alternatively, top with sliced green onions or cilantro leaves.

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Authentic Thai Soup with Coconut Milk Better than at the Restaurant

Ingredients

Preparation