Thai Quinoa-Coconut Milk Soup Recipe

Name: Thai Quinoa-Coconut Milk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small Thai or other hot chiles, stemmed; 1 large shallot (about 4 ounces), peeled and thinly sliced; 1 clove garlic; 3 cilantro roots, scraped, or 1/3 cup coarsely chopped thick stems; 2 cups vegetable or chicken stock; One 14-ounce can unsweetened coconut milk; Kosher salt; 1/2 cup quinoa; 1 teaspoon tightly packed light brown sugar; 1 tablespoon plus 1 teaspoon fish sauce; 3 to 4 tablespoons fresh lime juice (from about 2 limes); 1/4 cup roughly chopped cilantro leaves

Servings: persons

2 small Thai or other hot chiles, stemmed
1 large shallot (about 4 ounces), peeled and thinly sliced
1 clove garlic
3 cilantro roots, scraped, or 1/3 cup coarsely chopped thick stems
2 cups vegetable or chicken stock
One 14-ounce can unsweetened coconut milk
Kosher salt
1/2 cup quinoa
1 teaspoon tightly packed light brown sugar
1 tablespoon plus 1 teaspoon fish sauce
3 to 4 tablespoons fresh lime juice (from about 2 limes)
1/4 cup roughly chopped cilantro leaves

1
Pound the Thai chiles, shallot, garlic and cilantro roots (or stems, if using) together in a mortar until bruised (or pulse 3 to 4 times in a food processor).
2
In a small saucepan, bring water to boil and season with 1/2 teaspoon of salt.
3
Add the quinoa and simmer until the quinoa is just tender, 15 to 20 minutes.
4
Drain the quinoa.
5
Meanwhile, in a large saucepan set over high heat, bring the stock and coconut milk to a boil, then reduce to a simmer.
6
(The coconut milk will separate, which is fine.)
7
Add the chile-garlic mixture and 3/4 teaspoon salt and cook, stirring occasionally, for 15 minutes.
8
Using a handheld immersion blender or jar blender, puree the soup until smooth.
9
Strain through a fine-mesh sieve, pressing on the solids.
10
Return the soup to the saucepan.
11
Bring to a simmer and add the drained quinoa, brown sugar, fish sauce and lime juice.
12
Adjust the seasonings, if needed.
13
Divide the soup among four bowls and garnish with cilantro leaves.
14
Serve immediately.

247

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 2 small Thai or other hot chiles, stemmed, 1 large shallot (about 4 ounces), peeled and thinly sliced, 1 clove garlic, 3 cilantro roots, scraped, or 1/3 cup coarsely chopped thick stems, and more.

Yes, Thai Quinoa-Coconut Milk 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.

Thai Quinoa-Coconut Milk Soup

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