Thai chicken soup: with mushrooms, coconut milk and lime juice

5

Prepared by: Irina Titareva

04/23/2017 Cooking time: 1 hour 0 minutes

For lovers of light vegetable soups and cream soups, I recommend how to prepare coconut soup with vegetables. It has a delicate spicy taste, satisfies hunger well and protects your figure. Prepare and you won’t regret it

What kind of delicacy?

Coconut milk, which is a sweet milky-white liquid, came to us from the countries of the exotic East. In Indonesia and Malaysia, the drink is called "santan" or "gatoy" and is extracted directly from the ripe coconut flesh. Making milk is not difficult, but it still does not flow out of the fruit on its own, like coconut water! The pulp must be crushed and mixed with water. You can't do this manually. Milk can vary in thickness, just like its familiar counterpart. A very rich product is thicker and resembles cream, while a less thick product may appear watery.

Coconut milk is rich in vitamins A, B, D and C. It contains quite a lot of protein and carbohydrates, but fats still predominate. Therefore, it is not recommended to drink such a tasty but high-calorie drink in its pure form. It is best used in cooking. For example, make soup with coconut milk.

Why is it worth trying?

On average, coconut milk contains 230 calories per 100 grams. It is often compared to cow's milk, but this equivalent is allowed for people with lactose intolerance. And all because coconut milk is completely absorbed by the body, and the oils in the composition do not contribute to weight gain. For example, animal milk contains cholesterol, while coconut milk does not have it, but contains fiber for natural cleansing of the body. Therefore, coconut milk soup will be useful for any person, regardless of existing diseases.

Recipe: Thai fish soup with coconut milk. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "Thai fish soup with coconut milk".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Thai fish soup with coconut milk is 129.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

In cooking

Coconut milk soup is incredibly popular in Asian cuisine due to the wonderful velvety taste and creamy aroma of the main ingredient. Over time, coconut milk has become a real hallmark of vibrant Thai cuisine. Here such a product is added not only to soups, but to desserts and sweet drinks.

Using it in cooking is pleasant and simple: even at high temperatures, milk does not curdle and retains its texture, so it can be added when stewing vegetables, meat and poultry. The liquid also perfectly complements the taste of seafood. In short, you can use it to make a magical soup with coconut milk. It is impossible to tear yourself away from the dish, but at the same time it is very filling and aromatic, so you won’t eat much of it. The original soup is based on chicken fillet, herbs and roots, onions, tomatoes and mushrooms. In Thailand, this dish is called Tom Kha Gai. It is almost not spicy, but very easy to prepare.

Thai chicken soup: with mushrooms, coconut milk and lime juice

This soup is an adaptation of the famous Thai first dish - Tom Kha Gai.

Cooking exactly according to Thai recipes in our realities is difficult; searching for many ingredients, such as kaffir lime leaves, galangal, red curry paste and others traditional for this cuisine, is quite a task.

And this adaptation soup can be cooked from ingredients that are easy to get in any hypermarket. The most exotic product in the recipe is fresh lemongrass, which, fortunately, is sold in their vegetable departments at O'Key, Perekrestok, etc. Without lemongrass, the soup loses a lot - the characteristic aroma of this herb adds that very zest, without which the dish would be boring.

The soup is creamy, spicy and rich. You need to adjust the amount of cayenne pepper added to the soup and its saltiness to suit you. It is better to season the soup not with salt itself, but with soy sauce - this will only benefit the taste of the soup. The base of the soup is coconut milk. You can use either regular or low-fat, the one called Light. With either milk the soup turns out delicious.

The best mushrooms for this soup are fresh oyster mushrooms or shiitake mushrooms (both fresh and soaked from dry ones will do). You can also use champignons, but they will have less taste and aroma than the first two.

1. 1 liter chicken broth
2. 500 g skinless chicken fillet, cut into strips about 5 cm long
3. 8-10 green onions, finely chopped
4. 2 stalks lemongrass
5. 2 tablespoons fresh grated ginger
6. 2 tablespoons soy sauce (or more to taste)
7. 1/4 tsp. ground cayenne pepper (or more to taste)
8. 200 g oyster mushrooms/champignons/shiitake mushrooms, sliced
9. 800 ml coconut milk
10. 1 tablespoon sugar
11. 1 teaspoon grated lime zest
12. 1/2 cup freshly squeezed lime juice (this amount can be obtained from 3 limes)
13. 2 tablespoons fresh chopped cilantro

Pour the chicken broth into a large saucepan, add the chopped chicken, chopped onion, lemongrass, grated ginger, soy sauce and cayenne pepper. Bring to a boil, then reduce heat to low and leave on the stove for 30 minutes. Add the chopped mushrooms to the pan and cover with a lid. The fire is still minimal. Shake the jars or tetra-packs with coconut milk well (dense sediment always accumulates on the bottom and walls), pour the milk into the pan, and stir. Add lime zest and sugar. Increase the heat and stir constantly until the soup comes to a boil. Keep it at a gentle simmer for 15 minutes, stir frequently, and be careful to ensure that the boil does not become too violent.

After 15 minutes, turn off the heat. Catch the lemongrass - you won't need it anymore. Add lime juice and cilantro. Taste the soup: add soy sauce or pepper according to your taste. In addition to ground cayenne pepper, you can also use thin slices of fresh pepper. They can be used to decorate the soup by pouring it into bowls. Serve the soup hot. If you want to make it more satisfying, add a few tablespoons of boiled rice - white or brown - to the plate.

This is how they cook in Thailand

Thais love pork and chicken very much, and therefore most often prepare soups with this meat. The method of preparation is not so important: the meat is eaten boiled, fried, grilled, or made into soup with the pulp. True, Thais do not use ovens or electric stoves, but they are masters of rice cookers, multicookers, grills and gas stoves.

In extreme heat, the most popular dish is Thai soup with coconut milk. It can be eaten hot or cold. It does not lose its taste, as well as its beneficial qualities. But there is one recommendation - it is better to prepare fresh portions of soup, and not store it for future use. Then the dish will be fresh, juicy and very tasty. So, for a family of two we are preparing soup with coconut milk.

The recipe is simple - prepare half a liter of coconut milk and chicken broth, 250 grams of chicken fillet, two small tomatoes, one onion, 200-250 grams of fresh mushrooms (shiitake or regular champignons are suitable). Pour the juice of a couple of limes into a separate bowl. Also set aside 3-4 kaffir lime leaves, 2-3 lemongrass stalks, 1 small galangal root, fish sauce to replace salt. Cilantro and chili greens are ideal for serving.

Process started

Thais cook with soul and imagination, but their main feature is that they do it from the freshest ingredients and in the fresh air. As a result, their dishes come out, as they say, piping hot. If you want to try to replicate their famous recipe, then cook slowly, using the freshest ingredients possible.

So, wash the chicken fillet and cut into small pieces. Place the chicken in the pan and cover with water. While the bird is cooking, prepare the mushrooms and onions. You can cut the ginger into small cubes and add it to the broth for flavor. Gradually add onions, mushrooms, tomato slices, chopped herbs and roots into the broth. After boiling, add fish sauce. Over medium heat, the soup should simmer for 5-7 minutes and at the final stage you need to pour coconut milk, lime juice and a little chili into it. After the heat is turned off, proceed immediately to serving. Ladle the soup into bowls and garnish with cilantro. Lemon grass and lime leaves make the dish incredibly aromatic and tasty.

Recipe for creamy celery soup with coconut milk and almonds

If you are tired of monotonous first courses and really want to pamper your family with something original, then this amazing recipe will come in very handy. Due to the presence of a large number of healthy products in the list of ingredients, such a treat can become not only very tasty, but also as healthy as possible.

To prepare creamy celery soup with coconut milk, you will need the following ingredients:

• 1 celery root;
• 600 ml coconut milk;
• 1 PC. white onion;
• 2 cloves of garlic;
• 100 g ghee;
• thyme to taste;
• 10 g almond petals;
• pink Himalayan salt to taste.

First you need to rinse and peel the celery root. Cut it in any order. Do the same with the onion. Finely chop the garlic on a cutting board. Place a saucepan on the fire. Throw in some ghee and thyme, white onion and garlic. Fry vegetables until golden brown. Pour coconut milk into a saucepan, put it on the fire and throw chopped celery into it. Boil the mixture until tender, then pour it into a blender bowl and blend until creamy. Place the almond petals in the oven for a short time so that they lightly brown. At the end, add your favorite spices and salt to the soup. Pour the soup into bowls and garnish with almond flakes.

Coconut milk and pumpkin soup recipe

This culinary idea will be especially relevant in the autumn, when delicious and healthy pumpkin appears on store shelves. Many people refuse to eat this vegetable because of the characteristic taste of the fruit, but this recipe will help save the situation. In pumpkin soup made with coconut milk, the slightly sugary taste of the vegetable is almost inaudible. This means that this dish will be loved not only by adults, but also by children.

To prepare it you will need the following products:

• 800 g pumpkin;
• 1 PC. shallot;
• 350 ml coconut milk;
• 400 ml broth;
• 4 teaspoons pumpkin seeds;
• a small piece of ginger;
• butter.
• salt and spices to taste.

First you need to cook the broth from vegetables or meat. Next, you can start preparing the pumpkin. To do this, you need to peel it, cut it into cubes and put it in a pan. Pour in the resulting broth and cook for 20 minutes. Then you need to finely chop the ginger and add it to the pan with the pumpkin. Chop the onion separately and fry it in oil in a frying pan. After the onions, you need to fry the pumpkin seeds in the same pan. Add the resulting onions along with coconut milk to the pan. Salt everything well and season with spices. Before serving, pour the soup into bowls, garnish with pumpkin seeds and, if desired, finely chopped herbs.

Variation with rice - those with a sweet tooth will appreciate it

You can also make soup with coconut milk for dessert. Recipes and composition may change, but thanks to the main ingredient, the taste will remain unusual and very original. You will need 500 grams of coconut milk, 300 ml of water, 70 grams of rice, dried apricots and raisins. For serving you will need walnuts, sugar and vanillin. First of all, you need to boil the rice until cooked, then rinse the grains with cold water and squeeze. In a separate bowl, place the washed raisins and fill them with hot water. You need to do the same procedure with dried apricots and let the dried fruits brew for a quarter of an hour. It is better to cut dried apricots into strips. Now place a saucepan on the stove, pour coconut milk and water into it, add sugar. The mixture should come to a boil. Now boiled rice is added to it and the soup is brought to a boil again. Next add raisins and dried apricots, a little vanilla to taste. After boiling, turn off the soup and pour into plates, sprinkling with nuts. The nuts can be pre-roasted for flavor. It is especially sweet if you sprinkle the soup with coconut flakes when serving.

More satisfying option

In Russia, the easiest way to prepare soup is with coconut milk and shrimp. The taste will change a little, but will be just as wonderful. In a soup pot, fry carrots and onions, add peeled shrimp, and then pour boiling water over it. You can use canned coconut milk in this recipe. Pour it into the pan, season with spices and cook for at least three minutes. Add thin rice noodles, soy sauce with chopped mussels and cilantro to the soup. At the end of cooking, squeeze half a lime into the soup to give the dish a real Thai taste.

How to make Fish Soup with Coconut Milk

Prepare the following ingredients. You can use any part of red fish or another type of fish to taste.

Peel all vegetables and rinse them in water. Cut the onions and carrots into small cubes and saute them in vegetable oil in a cauldron or pan with a non-stick bottom for about 3-4 minutes.

Cut the potatoes into medium cubes and add to the container. Fry for another 1-2 minutes.

At this time, rinse the red fish parts and place them in a container. If desired, you can cut into pieces.

Pour in hot water, add salt and boil the soup for about 20 minutes until the potatoes are ready, adding bay leaves.

Chop the washed greens and add to the prepared soup.

Pour in coconut milk and bring hot to almost a boil, taste, but do not boil. If necessary, adjust and turn off the heat.

Pour the soup into deep bowls and serve with crackers or toast.

Thai classics for our realities

Be sure to prepare coconut milk soup with shrimp. The recipe can be easily adapted to suit yourself so as not to go broke on the original ingredients. The main thing is to follow the basic rules of Thai cuisine. In particular, Thais love sweet, sour, spicy and bitter. A specific fish sauce will replace soy sauce with chopped mussels, and Tabasco sauce will add spiciness. In principle, you can replace lemon with lime and lemongrass stems. This soup needs to be cooked for 20-25 minutes and served immediately. The taste is magical, without a pronounced coconut note, but with a slight sourness and tenderness of milk.