Coconut milk soup

Almost all tourists when visiting Thailand try a dish called coconut milk soup. It has an inimitable creamy taste with pungency, while the recipe for the dish varies in different countries. At home you can cook it with seafood using the usual tips. Naturally, in modern hypermarkets you can find kits with ready-made ingredients, but this is not the same. It’s even better to create Tom Yum soup at home from new products.

What is it and how to prepare it
Other noteworthy recipes
The fastest method
Pumpkin soup

What is it and how to prepare it

Unknowing people have questions: “What is Tom Yam?”, “What is the soup made from?”, “How is the dish served?” The answer is simple - this is a Thai soup with coconut milk and shrimp, also hot pepper. But for production they take not cream, but coconut milk, which contains a lot of necessary substances. Chefs use different spices; sometimes they are difficult to find in our country, so you can replace them with similar ones. The cooking time for this dish is from 35 to 65 minutes, depending on the products used.

The traditional recipe calls for galangal root (something like ginger root), lemongrass, lime leaves and another type of ginger, kracha. All this is poured with 2 liters of water and boiled. Then add coconut milk, seafood, season everything with chili pepper and fish sauce. Depending on the recipe, shrimp, shellfish and other marine life, as well as mushrooms, vegetables and spices, can be used. How to cook the dish at home using the Thai version? The real recipe involves implementing:

broth (2 liters of water with all the necessary plants);
shrimp – 400 g;
fish sauce – 2 tbsp. l;
onions – 2 pcs.;
oyster mushrooms – 300 g;
coconut milk – 500 ml;
chili sauce – 2 tbsp. l;
lime – 1 pc.

Wash the oyster mushrooms and throw them into the bubbling broth, add finely chopped onions there. Stir in 2 tablespoons of chili paste, reduce heat and let simmer, covered, for 10 minutes. At this time, you should peel the shrimp and then add them to the soup. Pour in fish sauce, lime juice, stir and wait until it boils. At the very end, pour in coconut milk, boil the dish and turn off the heat. Pour coconut milk soup with shrimp into bowls, garnish with fresh herbs.

The unique Tom Yang soup is served in Thailand and other countries. The Dubai style dish varies in taste. The following ingredients are used for it:

broth with herbs – 2 l;
shrimp – 350 g;
crab meat – 150-250 g;
clam – 2 small carcasses;
coconut milk – 400 ml;
chili paste – 1-2 tbsp. l;
juice of 1 lime.

Boil water with herbs and start cleaning shrimp and squid. It is cut into strips, and crab meat into squares. If you cannot find crab meat, then you should not eat crab sticks. They have nothing to do with the natural product and very much spoil the taste of the finished dish. Add seafood and chili paste to boiling water and add a little salt. The soup will cook for about 10 minutes, at the end you should squeeze out the lime juice and let it brew for a couple of minutes. Then pour in the coconut milk, stir and boil again.

Other noteworthy recipes

The dish has different cooking methods depending on the country. In almost all cookery books you can find recipes of varying difficulty, which the creators have adapted for making at home. Instead of galangal and kracha, use regular ginger, and instead of lime, use lemon. It is unacceptable to say that all these recipes are tasteless and have no right to exist. Any cooking option is good and original in its own way, so it’s worth trying to cook soup with coconut milk and chicken , seafood or vegetables.

first recipe , which is easier to make at home, involves using chicken. In addition, chicken fillet is more affordable than the freshest seafood. What you need to take:

chicken fillet – 3-4 pcs.;
coconut milk – 0.5 l;
crushed ginger root - 2-3 tbsp. l;
chicken broth – 250 ml;
dried chili pepper – 2 tsp;
fish sauce – 2 tbsp. l;
sugar – 1.5 tsp;
cilantro - a small bunch.

Place chicken broth over medium heat, add coconut milk and chopped ginger. It takes approximately 8-10 minutes to boil. At this time, you can prepare the fillet: rinse and cut into small cubes. Throw the chicken into the pan, cook for another 7-8 minutes, then stir in chili pepper, fish sauce, sugar (brown is best) and bring to a boil. Serve coconut milk soup with chicken, garnishing with finely chopped cilantro.

The fastest method

As already mentioned, almost all stores sell bags with a ready-made set from which it is easy to prepare soup. But they only contain a base for the broth; the remaining ingredients will have to be added to your own taste. The recipe for Tom Yum soup with coconut milk and shrimp requires the following ingredients:

broth base - 1 package;
cilantro - a small bunch;
garlic – 3 cloves;
king prawns – 150 g;
lime – 1 pc.;
oyster mushrooms (you can also take champignons) – 100-200 g;
onions – 2 pcs.;
cherry tomatoes – 8-10 pcs.;
coconut milk – 100 ml.

Thaw the shrimp, rinse and peel. Remove the peel from the garlic and pass through a special press, peel the onion and cut into small squares. Cut cherry tomatoes into quarters. Pour a little vegetable oil into a hot frying pan, fry the chopped garlic, onions and tomatoes. Dissolve the soup base in boiling water, add sautéed vegetables and boil for a couple of minutes. Then add mushrooms, seafood and finely chopped cilantro to the pan. Cook until the shrimp are ready, add milk at the end and stir.

Pumpkin soup

Another version of the adapted dish is pumpkin soup with shrimp and curry. It comes out bright orange in color, has a sweetish taste and a gentle mixture. The puree soup should be watery, so there is no need to skimp on milk. Ingredients for 4-6 servings:

pumpkin – 0.5 kg;
snow white sugar – 1 tsp;
coconut milk – 0.4 l;
chicken broth – 1.5 l;
curry – 1 tbsp. l;
vegetable oil – 2 tbsp. l;
cognac – 2-3 tbsp. l;
crushed ginger root - 1 tbsp. l;
fish sauce – 1 tbsp. l;
shrimp – 200-300 g;
salt, herbs (cilantro and green onions) - to taste.

You need to cook the pumpkin first because it takes longer to cook. It needs to be washed, peeled and seeds removed, then chopped into 1.5-2 cm cubes. Lightly fry in vegetable oil, add water and simmer until half cooked, then add a teaspoon of sugar. Next you need to pour in cognac (you can do without alcohol, but it adds tartness to the dish) and simmer for a couple of minutes. Add grated ginger and curry to the pan and continue cooking the pumpkin until soft. Pour chicken broth into the container with the ingredients, bring to a boil, add fish sauce and coconut milk. Simmer over low heat for 10 minutes. At this time, boil the shrimp and cut them into small slices, leaving a few pieces for decoration. The last step in production is to grind the dish in a blender (if the mass is very thick, you can dilute it with warm broth), add seafood. Serve the soup with shrimp and chopped cilantro.

Thai Tom Young is easy to create without the help of others, because there are a huge number of recipes for making it at home. It is not necessary to cook broth from hard-to-find goods; you can purchase a ready-made soup kit. You just need to add seafood, chicken, various vegetables and spices to it.

Chicken and shrimp soup with coconut milk

Coconut milk, like cream, is a good base for soups, stir-fries, and milkshakes. Soups prepared with it have a gentle, slightly exotic taste, and at the same time they are very satisfying. This soup is perfect for lovers of Asian cuisine or anyone who wants to discover something new and unusual. Tender shrimp, lightly fried chicken fillet and sweet onion give the dish a special taste that will make you love this soup and cook it more often.

For production we will need:
1 can of coconut milk,
1 chicken fillet,
200g shrimp,
6 cm piece of leek (snow-white part),
1 medium onion,
3 tablespoons of short grain rice (preferably Asian),
Salt to taste,
Ginger powder on the tip of a knife,
Coriander on the tip of a knife,
2 cloves of garlic,
1 teaspoon of sugar (without a slide),
1 carrot,
Vegetable oil.

To begin with, we will put half a pan of water on the lowest heat, let it heat up slowly, and we will add the ingredients evenly.

Take the chicken fillet and cut it into small pieces about half a centimeter wide and 2-3 centimeters long, such pieces will look great in the soup and will cook faster. They need to be placed in a frying pan with a small amount of vegetable oil, lightly sprinkled with salt and fried until half cooked, and then placed in our saucepan with water until the water boils in it.

At this step, add the rice and carefully mix the contents of the saucepan.

Next you need to rinse the carrots, onions and leeks. We clean the carrots and onions. We cut the carrots into thin circles, and then cut any circle into strips. Chop the onion very finely. Place the onions and carrots in the pan where you fried the chicken, add a teaspoon of sugar, and fry until the carrots are soft and the onions are golden brown. The point is that the carrots and onions not only become fried, but also become sweet. Don’t be afraid to overdo it with sweetness - in the soup they will acquire slightly other flavor colors, impart sweetness to the broth, and help it acquire a special taste. Place carrots and onions in the soup, together with the resulting sauce, mix everything.

Cut the leek into thin rings and add to the soup, stir.

Peel the garlic, grate it and add it to the soup. Add ginger and coriander there and mix again. Cook for 15 minutes, stirring occasionally.

Test the rice to see if it is done. If it is ready, you can add coconut milk. If not, we’ll wait until it’s ready.

When the rice is ready, add coconut milk and mix everything. Immediately add the peeled shrimp. If you have frozen shrimp, you need to defrost them in advance, otherwise the soup will immediately cool down and you will have to wait a long time for it to heat up again.

Cook for another 5 minutes. Try the broth. You can throw it as is, or if you don’t have a lot of salt, you can add a little salt if you wish.

The soup is ready. It’s better to eat it hot right away, but it won’t be bad either. The soup cannot be stored for a long time, so it is better to eat it a day in advance, or two at most. It is hearty, and you don’t have to prepare a second dish for it.

Coconut shrimp soup

Moder: Moders

Coconut shrimp soup

Mioko » Sat Nov 05, 2011 8:46 pm

2cm)
1/2 pod chili pepper (10g) (or dry ground (not into dust, but with seeds) chili pepper 1/2 teaspoon)
1-2 limes (90g)
1 tablespoon vegetable oil
3 tablespoons fish sauce
small bunch of green onions
4 sprigs of cilantro
salt (optional)

As a rule, use the freshest shrimp, but frozen ones can also be used.
If the shrimp are fresh: decapitate the shrimp and remove the shell, leaving the tail fin (I also remove the tail). Make a longitudinal incision along the back and remove the dark intestine. Rinse the shrimp under running water and pat dry with a cardboard towel. If the shrimp are frozen: defrost, or put in hot water for 5-10 minutes. Peel and grate the ginger root.

Remove seeds and membranes from the chili pepper and cut into thin half rings. Cut the lime in half, cut one half into thin slices, and squeeze the juice out of the other half. Cut the green onions into small pieces on a diagonal. Combine coconut milk and fish stock in a saucepan, bring to a boil and cook for 3 minutes.

(shake the jar of coconut milk) Fry the shrimp in vegetable oil on both sides (15 seconds per side if fresh, a minute if frozen).

Add grated ginger, chopped chili pepper (or dry ground chili), chopped green onions and fried shrimp into the bubbling broth.
Season the soup with squeezed lime juice, fish sauce and salt (very little salt is needed, since fish sauce is already salty, I don’t add salt at all). Bring to a boil and cook for another 5 minutes. Serve the soup hot, garnished with cilantro leaves, shrimp and lime slices.
Bon appetit!

PS In Thailand, ginger is not grated, but cut into thin slices, galangal, mushrooms and occasionally leeks are added. It tastes quite similar to what we ate there. The Thais themselves eat these soups very sharply; they put 2-3 chili peppers or 2-3 teaspoons of ground chili peppers per 1 liter of soup. I used their ground pepper, carefully brought from there , half a teaspoon was already steaming out of our ears.
In Thailand, the soup is served in a larger container, accompanied by a ladle and bowls (if the portion is Big, then the container is heated). Anyone pours for themselves as much as they want. Thais eat soup for any meal (like rice); they do not eat bread at all - rice instead. There are quite a lot of variants of these soups - in fact, every cafe-restaurant has its own version. Mushrooms are found almost everywhere, from time to time there are variants with “cherry type” tomatoes ; their cherry tomatoes themselves are very expensive, but those like that are very tasty (with them I did not like).
I advise everyone to try it, the taste is very unusual, and very unusual for us!

Spicy shrimp soup with coconut milk - a typical Thai recipe with photos

Oriental and Asian cuisine represents a huge number of dishes rich in unusual taste properties and outlandish ingredients. Unfortunately, in our hypermarkets and markets it is not always possible to find all the classic spices, but this does not mean at all that we cannot allow ourselves to amuse our loved ones with something tasty! Now we will figure out how to prepare regular Thai shrimp soup with coconut milk at home. It is distinguished by its creamy, delicate taste, oriental notes of spices and the freshness of seafood. This dish can be prepared in a very spicy or slightly special interpretation - in any case, it turns out very tasty and satisfying. Let us, together with you, carefully analyze all the secrets and aspects of its recipe!

To make regular Thai shrimp soup with coconut milk, we will need the following ingredients:

unsalted vegetable broth 400-500 ml;
shitake mushrooms 150-200 gr. (often sold in large hypermarkets);
a couple of lemongrass stems;
fresh lime;
vegetable oil for frying;
rice noodles 150 gr.;
a small bunch of cilantro;
a jar of coconut milk;
reddish curry paste 1 tbsp. (This spice contains most of the necessary spices that you will not find on our shelves);
shallots 2 pcs.;
ginger root about 3-4 cm;
a couple of cloves of garlic;
fish sauce 1 tbsp;
Sesame oil;
fresh or frozen shrimp 20 pcs.;
salt and freshly ground pepper to taste.

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Thai shrimp soup with coconut milk - a simple step-by-step recipe with photos

First we need to cook the seafood. If you can only find frozen ones, leave them in a bowl at room temperature for several hours in advance. Then remove the shells and heads, and make shallow cuts along the back of the shrimp to remove the insides. Wash them thoroughly under running water and set aside.
Peel the onion and garlic, then cut into small pieces. Wash the lemongrass stalks, remove the green hard parts, and cut the pith into thin rings. Ginger root can be peeled using a teaspoon - this way you can save more pulp. Then grate it.
In a soup pan over medium heat, heat a few tablespoons of oil and fry the onion, garlic and ginger until golden brown. Add the lemongrass slices and sauté for about 3 minutes, stirring constantly.
Add curry paste and fish sauce to the same container, stir and heat, then add shrimp and squeeze out ladles of lime juice. Next, pour in the vegetable broth, add the washed shitakes and bring to a boil.
Cook the mixture over medium heat until the mushrooms are cooked through, they should still be crispy but soft in the middle. If it's not spicy enough for you, you can chop the chili pepper or add dried seasoning. But keep in mind that after the liquid is boiled, the pungency will intensify, be careful with the proportions.

The main secrets and aspects of making ordinary Thai shrimp soup with coconut milk

Remove the pan from the heat, add the chopped cilantro and let it sit under the lid for about 10 minutes so that all the smells mix. Now you can serve! Pour into deep serving bowls and enjoy this wonderful and rich Asian taste, bon appetit!