Thai Coconut Curry Soup
Loosely based on a Thai recipe from a cooking class I took in Ko Lanta, Thailand made from ingredients easily sourced from my small local grocery store. I tried to do it this way to make the recipe more accessible. Not everyone has access to an Asian supermarket..
I like spicy food so this will make a very spicy soup. (we're talkin' north-eastern Thai spicy!) Adjust the amount of chiles to taste. I used turkey since it's leaner and cheaper here. Use chicken, shrimp, or any source of protein.
Thai Coconut Curry Soup
Loosely based on a Thai recipe from a cooking class I took in Ko Lanta, Thailand made from ingredients easily sourced from my small local grocery store. I tried to do it this way to make the recipe more accessible. Not everyone has access to an Asian supermarket..
I like spicy food so this will make a very spicy soup. (we're talkin' north-eastern Thai spicy!) Adjust the amount of chiles to taste. I used turkey since it's leaner and cheaper here. Use chicken, shrimp, or any source of protein.
Cooking Instructions
- 1
Add chicken broth and coconut milk to a large pot & bring to a low boil.
- 2
Cut lemongrass into small 3cm strips, add to pot.
- 3
While waiting for broth to boil chop into bite size pieces: - Carrots, Broccoli, Red Peppers, Oyster Mushrooms
- 4
Add lime leaves, cilantro, chili paste, curry powder, cumin, cayenne pepper, chilli powder to pot.
- 5
Dice birdseye and green chiles, shallots, add to pot.
- 6
Once on a low boil, cut Turkey fillets into thin bite-size strips, add to pot. Boil for 10 minutes or until Turkey is cooked through.
- 7
Add Broccoli, boil for another 5 minutes.
- 8
Add Carrots, boil for 10 minutes.
- 9
Add Red Peppers, Oyster mushrooms, low boil for 5-10 minutes or until slightly cooked.
- 10
Stir & serve. Garnish with cilantro leaves
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