I was lucky enough to spend three weeks in Thailand in 2006. Our second day there, my Husband and I ordered the Coconut soup at a restaurant in Koh Tao and we were both hooked. We ate it almost every day thereafter, while sitting on the beach, overlooking the most beautiful ocean shores.
Not only does this recipe bring back such fond memories, but I also love this coconut soup recipe because it is light yet filling, very versatile, and extremely healthy. It is a full meal, with the best balance of all of the important food groups.
This recipe has been a HUGE hit with every person who has tasted it. I’ve made it for my vegan friends, for friends that have been in the hospital and told they could only eat light meals, for my eleven year old daughter, who is quite picky, for pot lucks and for dinner parties that I have hosted at my home. Each time I serve it to friends and family, I get bombarded with text messages and emails requesting the recipe.
So this recipe comes straight from my email, and has been forwarded around the globe.
Ingredients List
2 cans coconut milk
1 can coconut cream (optional – just makes it thicker)
2 cups vegetable stock
Assorted chopped vegetables
I like to use the following:
1 yellow onion
4 green onions
2 red, orange or yellow peppers
1 cup chinese or shiitake mushrooms
1 can water chestnuts
1 can bamboo shoots
1 can baby corn
1 stalk bok choy
2 stalks celery
1 cup snap or snow peas
1/4 cup soy beans (edamame)
1 TB jalepeno (optional – only use if you like it spicy)
1 TB lemon grass
1 tsp grated fresh garlic
Juice from 1 fresh lime
1 TB Green curry paste (use red curry if you like it spicy)
1/8 tsp red pepper flakes (use more if you like it spicy)
2 TB fresh cilantro
1 TB Tamari or Soy Sauce
1 package extra firm tofu, 1 lb chicken breast, 1 lb shrimp, 1 lb scallops – or a combination (optional)
Salt and white pepper to taste
Directions
Chop all veggies
Add all liquids to a large pot on medium low heat
Add all veggies and spices except the top of the bok choy (lettuce part), and the cilantro
cook on medium low heat for approximately 1 hour. (or more – the more it simmers, the better the flavor)
cook the tofu, chicken, shrimp or scallops to your preference (baked, fried, roasted, etc.) and add to soup.
Add the cilantro and top of the bok choy 15 minutes before serving.
This recipe makes 8 servings at approximately 225 calories per serving (without meat)
We like to serve it over cooked jasmine rice.
Khob Khun Ka!
1 yellow onion
