Best 2 Light Thai Coconut Soup Recipes

Are you looking for a delicious and healthy soup recipe that is bursting with Thai flavors? Look no further! In this article, we will guide you through the steps to create a light and flavorful Thai coconut soup that is perfect for any occasion. This soup is made with fresh, aromatic ingredients such as lemongrass, galangal, and kaffir lime leaves, which are combined with a creamy coconut broth and a variety of vegetables. The result is a soup that is both satisfying and refreshing, with a perfect balance of flavors. So grab your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)

Thai Chicken and Coconut Soup (Cooking Light) image

Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.

Provided by HeidiSue

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chicken broth
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh lemongrass
2 tablespoons Thai fish sauce
1/2 teaspoon minced peeped fresh ginger
1/2 teaspoon chopped seeded Thai chile
1 lb chicken breast, cut into bite-size chunks (skinless and boneless)
1 (14 ounce) can light coconut milk
2 tablespoons fresh cilantro

Steps:

Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done
Sprinkle with cilantro.

LIGHT THAI COCONUT SOUP

Light Thai Coconut Soup image

You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.

Provided by Late Night Gourmet

Categories Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb medium shrimp, peeled and deveined, reserving shells and juices
1 carrot, roughly chopped
2 garlic cloves, peeled and crushed
1/4 onion, roughly chopped
1 teaspoon thyme leaves
4 cups water
1 tablespoon oil, sesame
2 tablespoons ginger, freshly grated
2 tablespoons pickled ginger, pickled (optional)
1 stalk lemongrass, chopped (or 2 tablespoons lemon grass paste)
1 serrano pepper, diced, retaining seeds
1 tablespoon tamarind paste
3 tablespoons fish sauce
3 (13 1/2 ounce) cans light coconut milk
1 lb mushroom, shiitake, sliced (stems removed)
2 tablespoons fresh lime juice
1 ounce fresh cilantro
1 ounce rice vinegar
4 tablespoons cornstarch

Steps:

If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
Separate seeds, if any, from tamarind paste and discard.
Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
Stir in the fish sauce; simmer for 15 minutes.
Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
Add the shrimp; cook until no longer translucent (about 5 minutes).
Stir in the lime juice and rice vinegar.
In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
Stir in the lime juice and rice vinegar.

Tips:

Use fresh ingredients whenever possible. Fresh coconut milk, lemongrass, and galangal will give your soup the best flavor.
Don't be afraid to adjust the ingredients to your taste. If you like your soup spicier, add more chili peppers. If you want it more sour, add more lime juice. And if you want it creamier, add more coconut milk.
Serve your soup with a variety of toppings. Rice noodles, vegetables, and herbs are all great additions.

Conclusion:

This light Thai coconut soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover chicken or vegetables. With its creamy broth, fragrant spices, and variety of toppings, this soup is sure to please everyone at the table.