SURIN'S COCONUT SOUP
Surin, a Thai restaurant with 3 locations in Alabama, makes this really really good coconut soup. I found a recipe on Yahoo! answers in response to someone's inquiry about the soup. Give it a whirl!
Provided by Sayster
Categories Thai
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.
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Gordon Tribby
[email protected]The soup was a bit too spicy for my taste, but my husband loved it. I would recommend using less chili paste if you don't like spicy food.
Yusuf bawa Mustapha
[email protected]This soup was easy to make and very flavorful. I used a can of coconut milk instead of fresh and it still turned out great.
Erich Fate
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more spice.
Khaliphadeemusa
[email protected]This soup was a hit with my family! The flavors were perfectly balanced and the coconut milk gave it a rich and creamy texture. I will definitely be making this again.