Thursday, March 22, 2012

Quick and Easy Thai Coconut Soup

When I saw this recipe posted on Our Best Bites, I was immediately interested. I love Thai food, coconut, and the promise of quick and easy dinners. This was right up my alley. After having one of my best friends recommend it, I decided to make it for dinner tonight. 

I was not disappointed


Here is the original recipe from Our Best Bites.

Photo from Our Best Bites.



Easy Thai Coconut Soup
Recipe by Ourbestbites.com
Ingredients
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper (I just used the outside part and not the seeds and membrane- go here for more info.)
1 1/2 tablespoon fresh minced ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut  milk (I used light)
1/2 teaspoon salt
2 packages ramen noodles (discard seasoning packet)
¾ cup sliced mushrooms
Juice of one lime (Approx. 1 ½ tablespoon fresh lime juice)
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings:  additional chopped cilantro, sliced green onions, and lime wedges
Instructions
Heat medium sized pot to medium heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note: you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice and cilantro.   Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.
Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately.  If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.


Ready to become delicious soup.



Ready for mushrooms.



Ready to dish up.




Ready to enjoy.


It really was quick, easy, and simple but is still a dish that is delicious and makes an impression. When I make it again I would like to try using a different kind of noodle- maybe something more authentic and substantial than ramen. Either way, it is a recipe I look forward to making again!

6 comments:

  1. No, I love Thai food. We frequented our favorite Thai restaurant so often in California that they gave us a Christmas present.

    I'll have to give this a whirl. I agree, though, that a different noodle would be better. Perhaps rice noodles or soba.

    ReplyDelete
    Replies
    1. Hahaha! :D What was the Christmas present?

      My favorite restaurant in Anchorage is Thai Kitchen. My dad and I always order the same dish every time we go. We need a good Thai place here. :(

      Let me know if you try this how your family liked it, and what kind of changes you made to the recipe.

      Love and miss you, and those boys! :D

      Delete
  2. Looks amazing! I will definitely have to try this one out.

    ReplyDelete
    Replies
    1. Do it! :D It is really cheap with the ramen noodles too. I'm tempted to add cilantro to my potted garden outside. I looove it.

      Delete
  3. I would remove the noodles and eat it with a bowl of rice like most Thai curries.

    ReplyDelete

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