Surin'S Coconut Soup Recipe

Name: Surin'S Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.

881

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Surin'S Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Surin'S Coconut Soup

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