You saved The Best Thai Coconut Soup to your. I used only 2 cans of coconut milk and this was still too much (I love coconut anything). It rivals a favorite local Thai restaurant that my Sweetheart and I go to so I resist the temptation to tamper. Also, I've discovered that adding basmati rice that is a little toasted or crispy adds another really great element to this soup. And, it is so quick and easy. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Next time I would only use one and would also add waaay more lime juice (to give it that sweet and sour Thai flavour), more lemongrass, and possibly some lime leaves and fresh Thai chilies. I used only 2 cans of coconut milk and this was still too much (I love coconut anything). Add regular mushrooms (not shiitakes) and 1 can of coconut milk. EDIT: My recipe calls for 2 teaspoons of curry paste because I used incredibly spicy paste. Recipe from Thrive Energy Cookbook by Brendan Brazier published by DaCapo Press.Photo by Trent Lanz; styling by Alicia Buszczak. I added 1 chicken breast sliced thin in bitesize pieces while the soup was in the simmer because when we get this at our favorite Thai place, this is how they make it! I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Infuse WIth Flavor And Be Tender). Stir in the fish sauce and brown sugar; simmer for 15 minutes. Brendan shares his knowledge in a digestible way that’s easy to understand. It's not as good as fresh lemongrass, but at least you will get some of the flavor. top cut off and pounded to release aromatics and flavors. Amount is based on available nutrient data. However, some people might not, so you can just put the whole stalks in a take them out when ready to eat. I used only 2 cans of coconut milk and this was still too much (I love coconut anything). used white mushrooms cause I think they're way better :) Info. Congrats! Seriously. Also Added Rice Noodles (I Suggest Boiling Them Separatly, Then Adding Them To A Bowl With The Soup Placed On Top- The Noodles Will Suck Up The Broth If You Add The Dried Noodles To Cook In The Soup.) For those of you who don’t know Brendan, he is the international bestselling author of Thrive, Thrive Foods, and Thrive Fitness. The exquisite flavor will make you weak in the knees. My boyfriend snarfed it, and I loved it, too. Brendan is head of nutrition for the Garmin-Sharp Pro Cycling Team and nutrition consultant to several NHL, MLB, NFL, MLS, UFC, and Olympic athletes. After mushrooms have softened a bit add a package of vermicelli rice noodles. I also added broccoli, green beans, little corns, bock choy, green onion (all at the end), and choped half a yellow Onion that I put in when the chicken broth was boiling so it gave flavor/ got really soft. Thanks for all the great reviews! Do not miss it! I'm the one that submitted this recipe and I just wanted to add a little note: If you can't find lemongrass, most stores carry lemongrass paste. 8 large slices peeled fresh galangal or 4 In a large saucepan over medium heat, warm the olive oil and sesame oil, and sauté the onion, garlic, ginger, celery, and mushrooms for about 5 minutes until the onions are translucent, and the mushrooms have softened. Also, I've discovered that adding basmati rice that is a little toasted or crispy adds another really great element to this soup. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Can't add too much ginger so don't worry about the amount listed in the recipe. This soup is really quick and easy. Required fields are marked *. Tastes great over brown basmati rice with a ton of fresh cilantro on top. Your daily values may be higher or lower depending on your calorie needs. Lately I am not able to find that particular brand and most red curry pastes on the market are not very spicy. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Infuse WIth Flavor And Be Tender).
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