Thai Coconut Chicken Soup (Tom Kha Gai). Coconut soup - exotic taste, real benefits Cheese soup with coconut milk recipes

Soups with coconut milk especially popular in Thailand.

It is there that there are hundreds of recipes for unusual, but very tasty and aromatic first courses.

Let's add exotics to the diet!

Coconut milk soup - general principles preparations

Don't try to get milk for nut soups unless you have a box of unwanted coconuts lying around. It is much easier, cheaper and more convenient to purchase a pure product. You don’t need very much of it, since the basis of the soup will be the broth. Milk is added at the very end of cooking, usually about five minutes before turning off the stove.

What coconut soups are prepared with:

Seafood;

Onions, carrots and other vegetables;

Lentils, beans.

Thai first courses can simultaneously combine products from different groups: chicken, shrimp, mushrooms, plus a variety of vegetables and spices. All this is seasoned with coconut milk. No matter how strange it may sound, it turns out very tasty, satisfying, aromatic.

Spices play a special role in coconut soups. Hot peppers, ginger, curry are frequent guests in Thai dishes. They give soups bright notes, and coconut milk smoothes out the taste.

Thai soup with coconut milk, chicken, shrimp and mushrooms

The recipe for the famous coconut milk soup, which is prepared not only in Thailand. The dish is prepared in chicken broth with shrimp and mushrooms. Despite the interesting combination, it turns out very tasty.

Ingredients

1 breast fillet;

400 ml coconut milk;

2 onions;

1 carrot;

150 g mushrooms (champignons);

1 chili pod;

0.5 lemon or lime;

A piece of ginger;

100 g shrimp;

Parsley, maybe cilantro.

Preparation

1. The fillet must be washed and cut into small pieces up to two centimeters.

2. Cut the carrots into strips, mushrooms into slices, and onions into small cubes. Ginger needs to be grated. You will need 2 teaspoons. Finely chop the chili pepper.

3. Pour water over the chicken, about 1.2 liters, and bring to a boil. Remove the foam.

4. Now add the onions and carrots and let it boil again.

5. Now is the time to add the mushrooms.

6. Next you can add salt to the soup.

7. Now add ginger and chili pepper. Cook the soup over low heat for a quarter of an hour.

8. During this time, squeeze out the juice from the lime. You can use lemon. Remove the zest and chop. Chop the greens.

9. We also clean the shrimp. The recipe contains 100 g of already prepared product.

10. Pour in coconut milk and let it boil.

11. Add citrus juice with zest to the pan, throw in shrimp.

12. Boil the soup for another minute, season with herbs, cover and turn off. Leave for 10 minutes before serving.

Soup with coconut milk and pumpkin

A very colorful soup recipe with coconut milk. In addition to pumpkin, you will need curry seasoning and fresh ginger root; the amount of seasoning can be reduced to your taste.

Ingredients

800 g pumpkin;

100 g carrots;

100 g onion;

50 g butter;

300 ml coconut milk;

20 g ginger;

0.5 tsp. curry;

Salt pepper.

Preparation

1. Use a pan with a thick bottom in which you can fry vegetables. Place oil in a bowl and place on fire.

2. Chop the onions and carrots, add them to fry one by one at intervals of a minute.

3. While the vegetables are browning, you need to work on the pumpkin. Peel, cut into cubes, remove all excess. Transfer to a saucepan.

4. Add grated ginger root.

5. Add 300 ml hot water or any broth, close and cook for about twenty minutes until soft.

6. Remove the saucepan from the heat, open it and let the boiled pumpkin and vegetables cool slightly.

7. Puree the soup with a blender or simply mash the pieces thoroughly.

8. Place it back on the stove.

9. Add coconut milk, salt, pepper and curry.

10. Boil the dish after boiling for two minutes.

11. Place on plates. When serving, add herbs and cream.

Soup with coconut milk and chicken “Tom Ka”

Another Thai soup recipe that requires fish sauce. Although many people cook without it, it also turns out decently.

Ingredients

1 chicken breast;

2 tomatoes;

150 g champignons;

300 ml coconut milk;

2 spoons of fish sauce;

2 cloves of garlic;

Lemon juice 2-4 tablespoons;

Various greens;

2 onions.

Preparation

1. Chicken breast rinse, cut into strips, place in a saucepan with a boiling liter of water. Boil for a couple of minutes after boiling. It is advisable to remove the foam that appears on top.

2. Cut the champignons and add to the chicken.

3. Next add the chopped onions.

4. After another couple of minutes, add the chopped tomatoes, cover the pan and cook for 12 minutes.

5. Dissolve fish sauce in coconut milk and add to soup.

6. Immediately add spices, chopped garlic, and salt.

7. After two minutes, add lemon juice, turn off. Greens can be added to the pan or served separately.

Soup with coconut milk, shrimp and rice noodles

Option hearty soup, to which rice noodles are added. It is better to use small shrimp; the recipe indicates the amount of peeled product.

Ingredients

500 ml coconut milk;

100 g rice noodles;

1 tsp. starch;

500 g peeled shrimp;

1 pinch of chili pepper;

3 carrots;

2 cloves of garlic;

0.5 tsp. grated ginger;

Lime, green onions, salt and olive oil.

Preparation

1. Cut the peeled carrots into thin pieces, chop the garlic, squeeze out the juice from the lime.

2. Heat olive oil in a saucepan, add chopped ginger, add garlic and chili pepper, fry for a few seconds.

3. Add carrots and fry for a couple of minutes.

4. Pour coconut milk and 800 ml of hot water into the soup. Cover and cook for ten minutes.

5. Open, add salt, add rice noodles, cook for another three minutes.

6. Mix starch with 100 ml of water and add to soup.

7. Lay out the peeled shrimp.

8. After two minutes, taste for salt and add more if necessary. Pour in lime juice, add chopped onion and turn off.

9. Let the soup sit on a warm stove for a few minutes to allow the flavors of the ingredients added at the end to develop.

Coconut milk and lentil soup

A simple soup to make, but quite filling and tasty. You can use any lentils for it. According to the recipe, canned tomatoes are added.

Ingredients

200 g tomatoes;

200 g lentils;

200 ml coconut milk;

2 cloves of garlic;

1 onion;

2 tablespoons drained butter;

800 ml broth;

Salt, hot pepper.

Preparation

1. Wash the lentils, place them in boiling broth, and cook until ready. On average, about half an hour, but it all depends on the variety, sometimes it takes a little more or less time.

2. On butter fry the garlic, cut into several pieces. Remove the pieces.

3.Add to garlic oil chopped onion, fry until golden brown.

4. Now is the time to add canned tomatoes to the pan. Remove the skin and cut the tomatoes.

5. Cook the onions and tomatoes for about five minutes, turn off.

6. Transfer the sauteed vegetables to the cooked lentils, add coconut milk.

7. Add salt, cover and cook the coconut soup for a couple more minutes.

8. Add greens, hot peppers and lemon juice to taste.

Spicy Citrus Soup with Coconut Milk

A savory first course option. Despite the name, very little orange is added. The basis of the dish is carrots with canned beans.

Ingredients

400 g carrots;

2 onions;

400 g canned beans;

1 orange;

1 tsp. ground chili pepper;

1 liter of broth, water;

200 ml coconut milk;

2 tablespoons of oil;

Salt, herbs;

2 cm ginger root.

Preparation

1. Cut the onions and carrots into any pieces, but not thick. Fry in a saucepan with a couple of tablespoons of oil.

2. Add broth or just hot water.

3. Immediately add hot pepper and a piece of ginger, finely chopped or grated. You can reduce the amount of spicy ingredients or add only some for now, and later add to taste.

4. Squeeze the orange juice into the pan, you can also add zest. Boil the soup until the carrots are soft. Remove from heat.

5. Let the dish cool slightly, then puree. Return to heat.

6. Salt and add canned beans, pour in coconut milk, boil for a minute.

Sweet soup with coconut milk

A version of a sweet soup based on coconut milk. A wonderful dish for breakfast, afternoon snack or just like that. You can add any dried fruits; you don’t have to use only dried apricots and raisins.

Ingredients

400 ml coconut milk;

100 g rice;

400 ml water;

50 g raisins;

50 g dried apricots;

1 spoon of nuts;

1 spoon of coconut flakes;

2 tablespoons of sugar or honey;

Preparation

1. Place water on the stove and add salt.

2. While the liquid is boiling, sort and rinse the rice, transfer to a saucepan and simmer over low heat until almost done. The grains should not be boiled.

3. Add coconut milk to the pan.

4. Wash the dried fruits, cut the dried apricots into cubes or strips, you can simply cut them into four parts. Add to the pan.

5. Boil the soup for another three minutes, add sugar or honey to taste. Turn it off.

6. Pour the sweet dish into plates, add fried nuts and coconut flakes.

Coconut milk soup - useful tips and tricks

Thai soups with coconut milk are distinguished by their spiciness and aroma. But you don’t have to put all the ingredients on the list. If you don’t like spicy foods or cannot tolerate some component, then you can simply eliminate it or reduce the amount.

When serving coconut soup, the herbs can be added directly to the bowl, just like lemon juice. You can serve these products in separate dishes and add according to your taste.

Coconut milk soup - vegetarian and not only a variety of dishes, can be made from various ingredients. Among them, ginger, all kinds of hot and sweet peppers, seasonings, vegetables and seafood are often found.

Coconut milk itself comes in powdered and canned forms. But the best milk is the one you make yourself.

How to make soup with coconut milk - 15 varieties

Thai pumpkin soup with coconut milk is a bright representative of classic Thai and Laotian cuisine.

You can also use cilantro instead of coriander.

Ingredients:

• A little olive oil;
• Schisandra;
• A few cloves of garlic;
• Pumpkin one and a half kg;
• 1 lemongrass stalk, finely chopped or grated;
• Grated ginger;
• Bunch of coriander;
• Coconut milk - 400 ml;

Preparation:

Before adding the onions and garlic, you need to heat the oil in a pan.

Then add the roots and stems of ginger, lemongrass and half the coriander, stir and simmer for a couple of minutes.

Pour in 1 liter of water, add pumpkin and cook for about 30 minutes.

Add coconut milk to the pan already removed from the stove.

Beat with a blender.

Add the remaining coriander.

Toya Yam Moscow style - a selection of seafood and unusual spices gives this recipe plenty of room for imagination and experimentation.

What do you need:

• Thai mini chili peppers - 6-8 pcs;
• Lime and its leaves;
• Lemongrass stems - 5 pcs;
• Galangal root - 30 g;
• Shrimp - 200 gr;
• Seafood - 200 gr;
• Champignons - 150 gr;
• Tomatoes - 100 gr;
• Soy sauce - 2 tbsp;
• Chicken broth - liter;
• Chile;
• Coconut milk - 300 ml;
• Salt and sugar to taste

How to cook:

Add galangal root, lemongrass stems, lime leaves and Thai mini chili peppers to water or chicken broth.

The broth should sit on a hot stove for about 5-10 minutes.

Add the remaining ingredients and boil over low heat for another third of an hour, serve with herbs. https://www.youtube.com/watch?v=uRj5TN85u44

Coconut Curry Soup - This is an easy recipe that can be made with almost any vegetable you have on hand! Extraordinarily tasty and rich in aroma.

Ingredients:

• Sunflower oil - one spoon;
• Small onion;
• Garlic;
• Ginger root;
• One spoon of curry paste;
• Two spoons of turmeric;
• Four potatoes;
• Two cans of canned coconut milk
• Three cups of vegetable broth

Preparation:

Heat oil over moderate heat. Add onion, garlic and ginger and fry.

The garlic should not turn brown or burn.

Add curry paste, turmeric, salt and sugar.

Add potatoes, coconut milk and broth.

When the potatoes become soft, the dish can be removed from the stove.

Let cool slightly, then puree.

If the puree turns out to be very thick, it can be diluted with boiled water, usually no more than 2 cups.

It is better to choose canned milk rather than powdered milk; it is even better to prepare the milk yourself.

What you need:

• Coconut milk - 380 gr;
• Chili sauce - to taste;
• Soup mix - Tom kha;
• Vegetable mixture - 200 gr;
• Seafood - 300 gr;
• Lemon;
• Greens and salt to taste;

What to do:

Boil coconut milk and add the mixture and the rest of the ingredients, cook for 5 - 7 minutes.

Coconut milk soup with shrimp is one of the simplest and most inexpensive recipes for this dish.

What we take:

• Coconut milk - 200 ml;
• Vegetable broth - 200 ml;
• A little oil;
• Cilantro;
• Chilli;
• Onion - 15 gr

How to prepare:

Chop the onion and lightly fry in a saucepan, then add vegetable broth and coconut milk. The main thing is not to bring it to a boil.

Place pre-boiled shrimp and chili peppers into the dish being prepared. The dish is ready in 10 minutes.

Tom Kha soup is very popular due to its ease of preparation.

Ingredients:

• Coconut pulp or coconut milk - 300g;
• Ginger - 20g;
• Bulb;
• Tomato;
• Chicken fillet - 200g;
• Cod fillet - 200g;
• Champignons - 3 pieces;
• Greenery
• Egg noodles
• Lemon

Recipe:

Pour water into a pan, add chopped cod and chicken.

Chop the onion and also add to the pan and let it cook.

Grate the ginger and squeeze out the juice.

Chop and add the rest of the ingredients. Cook for 10 minutes.

Green Asparagus Soup with Coconut Milk is a hearty and healthy meal to start your day.

Ingredients:

• Coconut milk - 400 ml.
• Chilli.
• Lemon or lime juice - 20 gr.
• Green asparagus.
• Spices salt and pepper to taste.

Cooking method:

Boil asparagus in pre-salted water and add lemon juice.

After the asparagus is boiled, it must be removed from the broth.

Mash the asparagus and add coconut milk.

Serve with herbs, chili peppers and spices.

Soup with coconut milk and lentils - the soup is quite easy to prepare and has an incredible taste and aroma.

Tomatoes can also be canned.

Ingredients:

• Tomatoes and lentils 200 g each;
• Coconut milk - 200 gr;
• Garlic - 2 cloves;
• Plum oil - 2 tablespoons;
• Vegetable broth - liter;
• Salt, hot pepper.

Preparation:

Cook the lentils in the broth until tender.

Fry garlic and onion.

We cut the tomatoes and add them to the rest of the vegetables.

Mix all ingredients and cook for 5 minutes.

Serve to your liking with herbs, lemon and chili.

Tom kha gai is a version of the soup where chicken is used instead of seafood.

Stir the soup in one direction, being careful not to damage the structure of the ingredients, otherwise the milk may curdle.

Ingredients:

• Coconut milk - 1200 gr;
• Chicken breast - 400 g;
• Galangal - 1 piece;
• Lemon grass - 3 pieces;
• Bulb;
• Tomatoes - 2 pieces;
• Lime leaves - 6 pieces;
• Mushrooms - 200 gr;
• Chili pepper - 5 pieces;
• Lime juice - 4 tablespoons;
• Cilantro - 1 bunch;

Cooking instructions:

Bring coconut milk to a boil, add chopped galangal and chicken.

Chop mushrooms, tomatoes and peppers and add to the broth.

The lime leaves can be torn into small pieces. This will give the dish even more flavor.

Cook for about 10 minutes.

Soup with coconut milk and chicken “Tom Ka” - the soup is universal, it can be cooked with or without fish sauce.

Ingredients:

• 1 chicken breast;
• 2 tomatoes;
• 150 g champignons;
• 300 ml coconut milk;
• A couple of spoons of fish sauce;
• Garlic clove;
• Lemon juice 2-4 tablespoons;
• Various greens;
• 2 onions.

Preparation:

Boil water and add chopped chicken, mushrooms and onions.

After a few minutes, you can add chopped tomatoes and boil.

Then add coconut milk, fish sauce, garlic and spices.

Add lemon juice in two minutes and the soup is ready.

"Tom Yum Kung"

“Tom Yum Kung” has many varieties, you can safely experiment with the ingredients.

What is necessary:

• Red chili - half a piece;
• Galangal - 10 g;
• Tomatoes - 2 pieces;
• Champignons - 4 pieces;
• Lime petals - 3 g;
• Tom Yam paste - 1 teaspoon;
• Fish sauce - 2 tablespoons;
• Lime and lemongrass - half a piece;
• Shrimp - 5 pieces;
• Chicken broth - 300 ml;
• Sea salt;
• Cane sugar - 1 teaspoon;
• Coconut milk - 360 ml;
• Cilantro;
• Vegetable oil - 1 tablespoon;

How to cook:

Cut galangal, chili, lemongrass and mushrooms into medium slices.

Pre-clean the shrimp.

Place the chopped ingredients into a preheated pan, add broth and boil for a few minutes.

Then add coconut milk, and then when the broth starts to boil again, add tom yum paste.

Squeeze the lemon, add shrimp and salt.

You can serve with greens and serve.

Cream of Pumpkin Soup with Coconut Milk, Curry and Cumin - This cumin-based soup is very beneficial for digestion.

What is necessary:

• One onion;
• Butter - 50g;
• Vegetable broth - 400 g;
• Pumpkin puree - 420 g;
• Cumin, curry and ginger half a teaspoon each;
• Coconut milk - 420 ml;
• A pinch of salt;

Cooking process:

In a thick-walled saucepan, fry the chopped onion.

Add puree, milk and spices to the broth.

Coconut leek soup is an excellent vegetarian dish that even an avid meat eater will enjoy.

Leek is a unique plant used in cooking. During storage, its ascorbic acid content increases.

What is necessary:

• Leek - 1 piece;
• Carrots - 2 pieces;
• Water - 2 glasses;
• Celery - 3 pieces;
• Half a lemon;
• Ginger root - 20 g;
• Coconut milk - 250 ml;
• Curry - 1 teaspoon;
• Sea salt - ½ teaspoon.

Cooking method:

Vegetables need to be chopped and fried a little, then add water and coconut milk.

After the water boils, squeeze the lemon and chopped ginger.

Boil for 7 minutes.

Salt and curry to taste.

Creamy Pumpkin Soup with Ginger and Coconut Milk - Coconut milk gives this recipe a particularly mild flavor.

Ingredients:

• Pumpkin - 1 kg;
• Ginger - 30g;
• Water or broth - 700 g;
• Coconut milk - 300 gr;
• A pinch of cilantro or parsley;
• Onion and clove of garlic;

Preparation:

Fry chopped onion, garlic and ginger in oil.

Coarsely chop the pumpkin into pieces and add to the pan.

Fill the pan with water and simmer for a third of an hour.

You need to let the soup cool slightly.

Grind everything in a blender until smooth.

Then add coconut milk.

African Coconut Chickpea Curry Soup - Delicious taste qualities this dish, as well as an amazing health effect.

What is necessary:

• Canola oil - 2 tablespoons
• Onion - 1 head
• Sweet red peppers and jalapenos.
• Garlic - 2 cloves
• Vegetable broth - 2 cups
• Chickpeas (canned) - 425 g
• Curry - 1 teaspoon
• Tomatoes - 200 g
• Rice - 100g
• Coconut milk - 400 ml
• Bunch of parsley

How to prepare:

Boil water, then add chickpeas and rice and cook until tender.

We cut the onion, garlic, chili and peppers, then fry.

Add everything except coconut milk and cook for 10 minutes over low heat.

After removing from the stove, add the last ingredient - coconut milk.

Step 1: prepare the shrimp.

Step 2: Prepare the ginger root.

Step 3: Prepare the chili peppers.

Step 4: Prepare the lime.

Step 5: Prepare the lemongrass.

Step 6: prepare the garlic.

Step 7: prepare the champignons.

Step 8: Prepare the cilantro.

Step 9: Prepare Thai soup with coconut milk.

Step 10: Serve Thai soup with coconut milk.

If you are using fresh shrimp, then add them to the soup. 5–7 minutes before finishing cooking;

If you can't find fresh lemongrass, don't worry, as you can substitute dried whole or ground lemongrass. This seasoning can be found in specialized retail outlets in food markets. It usually comes in bulk. If you are lucky enough to get fresh lemon grass, then be sure to pay attention to it. appearance. The stem should be straight, green, without cracks or other damage;

If you do not like very spicy dishes, then fresh chili pepper can be replaced with a pinch of ground dried chili pepper or this component can be completely excluded from the soup;

To avoid having to fish out ingredients such as lemongrass, lime peel and ginger from the soup, you can put them in a special kitchen mesh bag in advance and carefully remove them at the end of cooking.

Many tourists when visiting Thailand try such a dish as coconut milk soup. It has a unique creamy taste with pungency, and different countries The recipe for the dish is different. It is possible to prepare it at home with seafood using simple tips. Of course, in modern supermarkets you can find kits with ready-made ingredients, but this is not the same. It's much better to do Tom Yum soup at home from fresh ingredients.

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 - it’s shrimp, as well as hot pepper. However, for cooking they do not take cream, but coconut milk, which contains a lot useful substances. Chefs use different spices; they are sometimes 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 classic recipe calls for galangal root (something like ginger root), lemongrass, lime leaves and another type of ginger, tern. All this is poured with two liters of water and boiled. Next add coconut milk, seafood, season everything with chili pepper and fish sauce. Depending on the recipes, shrimp, shellfish and other marine life may be used, as well as mushrooms, vegetables and spices. How to cook dish at home using the Thai version? The real recipe involves the use of:

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

Wash the oyster mushrooms and add them to the boiling broth, adding finely chopped onions. Stir in two tablespoons of chili paste, reduce heat and leave to 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. Spill coconut milk soup with shrimp on plates, garnished with fresh herbs.

Serve original Tom Yan's soup Thailand, as well as other countries. The Dubai dish differs in taste. The following ingredients are used for it:

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

Boil water with herbs and start cleaning the shrimp and squid. It is cut into strips, and crab meat into squares. If you can't find crab meat, you shouldn't use it. crab sticks. They have nothing to do with the natural product and greatly 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 few minutes. Next, pour in the coconut milk, stir and boil again.

The dish has different ways cooking, depending on the country. In many cookery books you can find recipes of varying complexity, which the authors have adapted for cooking at home. Instead of galangal and kracha, use regular ginger, and instead of lime, use lemon. This is not to say that all these recipes are tasteless and have no right to exist. Each 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 Tom Yana, which is easier to do at home, involves using chicken. Besides, chicken fillet more affordable than fresh seafood. What to take:

• chicken fillet – 3-4 pcs.;
• coconut milk – 0.5 l;
• chopped 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. You need to boil for about 8-10 minutes. At this time, you can prepare the fillet: wash and cut into small cubes. Throw the chicken into the pan, cook for another 7-8 minutes, then stir in the chili pepper, fish sauce, sugar (preferably brown) and bring to a boil. Submit coconut milk soup with chicken, garnished with finely chopped cilantro.

Vegetarians will enjoy something different coconut milk recipe, which does not use animal products. This soup contains only 63 kcal, the ingredients are:

• shallots – 5 pcs.;
• sweet bell pepper- 2 pcs.;
• garlic – 1 head;
• cauliflower – 1 pc.;
• chili pepper – 2-3 pcs. medium size;
• carrot – 1 pc.;
• oyster mushrooms – 150 g;
• broth with herbs prepared according to a traditional recipe;
• tomatoes – 6-7 pcs.;
• soy sauce – 5 tbsp. l;
• basil - a small bunch;
• coconut milk - about 150 ml.

First you need to cook a broth from two liters of water, lemongrass, galangal root, and lime. Wash onions, carrots, garlic, chili and sweet peppers, chop and sauté in a frying pan with a small amount of vegetable oil until golden brown. Throw the roasted vegetables into the pan, wait until it boils, cover with a lid and reduce the heat to low. Wash the peppers, remove the insides and cut into thin strips. Mushrooms can be left whole if they are small. First scald the tomatoes with boiling water, remove the skin and cut into cubes. Add all vegetables to the broth and cook for about 7-10 minutes. At the end of the cooking process, add coconut milk, lime juice and soy sauce. Bring to a boil and serve with chopped basil.

The fastest way

As already mentioned, many stores sell bags with a ready-made set from which it is easy to prepare soup. However, they only contain the base for the broth; other ingredients will have to be added to your taste. 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.

Defrost the shrimp, wash 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 chopped garlic, onions and tomatoes. Dissolve the soup base in boiling water, add the sautéed vegetables and boil for a few 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 option for an adapted dish is pumpkin soup. with shrimps and curry. It turns out to be bright orange in color, has a sweetish taste and delicate consistency. The puree soup should be liquid, so there is no need to skimp on milk. Ingredients for 4-6 servings:

• pumpkin – 0.5 kg;
• 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;
• chopped ginger root - 1 tbsp. l;
• fish sauce – 1 tbsp. l;
• shrimp – 200-300 g;
• salt, herbs (cilantro and green onions) - to taste.

The first step is to cook the pumpkin, as it takes longer to cook. It must be washed, peeled and seeds removed, then cut into 1.5-2 cm cubes. Lightly fry on 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 several minutes. Add grated ginger and curry to the pan and continue cooking the pumpkin until soft. Pour chicken broth into a 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 preparation is to grind the dish in a blender (if the mass is very thick, you can dilute it with warm broth), add seafood. Serve shrimp soup and chopped cilantro.

Thai soup Tom Young easy to make yourself, as there are many recipes for homemade. It is not necessary to cook broth from unavailable products; it is possible to buy a ready-made soup kit. You just need to add seafood, chicken, various vegetables and spices to it.

This Thai Coconut Milk Chicken and Mushroom Soup has a rich... creamy taste, it is very spicy, with a delicate sweetish note and an intoxicating citrus aroma. If you have never tried the food before Thai cuisine, start your acquaintance with this chicken soup with coconut, it is called Tom Kha Gai.

I love spicy food, so I didn't skimp on adding a good dose of cayenne pepper. It's really very spicy! If you are sensitive to spice, add it with caution. If you can't find coconut milk and don't want to make your own, use regular milk. Even with it, the soup will be great.

In order not to trip ourselves up looking for exotic ingredients, we decided to make our own Thai-style soup using ingredients that we can probably find. We tried to reproduce this unforgettable, delicious Thai taste, making it accessible even if there are no Asian markets nearby. The most exotic ingredient on our list is lemongrass (its special aroma brings the taste of the soup to perfection), but we could even find it in a spice store. If you can't find lemongrass, don't worry, the soup will be delicious without it.

See also:

Recipe - Thai soup with coconut milk and chicken

Ingredients:

1. 1 liter of chicken broth.
2. 400-500 grams of chicken breasts.
3. 3 stalks of green leeks.
4. 2 lemongrass stalks, quartered.
5. 2 tablespoons fresh grated ginger.
6. 2 tablespoons soy sauce.
7. 1/4 teaspoon cayenne pepper.
8. 150 grams of shiitake mushrooms.
9. 60 milliliters coconut milk.
10. 2 teaspoons granulated sugar
11. 1 teaspoon lime zest.
12. Juice of 1 lime.
13. Cilantro.

Optional equipment:

1. Pot
2. Skimmer
3. Ladle

Cooking method:

Prepare the ingredients for the Thai soup

• Cut the chicken breasts into five centimeter strips.
• Grate two tablespoons of fresh ginger.
• Peel and wash the leeks and cut them into rings.
• Cut the lemongrass stems into quarters.
• Pour chicken broth into the pan, add chicken, ginger, leeks, lemon grass stems, two tablespoons of soy sauce and cayenne pepper.

Bring the broth to a boil

• Place the pan on the fire and bring to a boil. Reduce heat to medium and let mixture simmer for 30 minutes.

Chop the mushrooms and add to the pan

• Cut the shiitake mushrooms into thin slices, place them in the pan and stir.

Add coconut milk to soup

• Reduce the temperature under the pan to its lowest setting.
• Take coconut milk (we wrote earlier on the pages of our blog), shake the jar vigorously. Pour half a cup of coconut milk into the Thai soup, add one teaspoon of lime zest and two teaspoons of sugar. Stir.

Add lime juice to Thai spicy soup

• Increase the heat under the pan to medium and cook for another 15 minutes, stirring constantly. Make sure that the liquid in the pan does not boil too intensely.
• After 15 minutes, remove the Thai coconut milk soup from the heat, add freshly squeezed lime juice and finely chopped cilantro leaves. Using a slotted spoon, remove the lemongrass stems. Taste and if you want a very spicy soup, add more cayenne pepper and soy sauce.

Serve Thai soup hot. You can put boiled rice in plates and pour coconut soup over it, this way you will increase the number of servings to 8

Bon appetit!