THAI COCONUT GREEN CURRY SEAFOOD SOUP RECIPE
A simple blend of Thai green curry paste, coconut milk, veggies and seafood, seasoned with fish sauce, lime juice and herbs.
Provided by Craig Fear
Categories Main Course Soup
Time 26m
Number Of Ingredients 14
Steps:
- Saute garlic, ginger and lemongrass in coconut oil for a few minutes
- Add coconut milk and fish broth, bring to a boil, reduce heat and simmer about 5 minutes. Remove about ½ cup of liquid and mix in curry paste. Start with a small amount, about a teaspoon, mix back into soup and taste. If more spice is desired, add more curry paste in same manner. Once you have your desired spiciness, do the same thing with the sugar, adding it in slowly to get your desired sweetness.
- Add red pepper, shrimp and fish and simmer until shrimp and fish is cooked. Season to taste with lime, cilantro and fish sauce or soy sauce.
THAI (GREEN CURRY COCONUT) SOUP
This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.
Provided by Pam 5
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large stock pot.
- Add garlic, ginger, onions, celery and cook until tender.
- Add the rest of the vegetables and simmer 10 minutes longer.
- Add the broth, milk and curry paste.
- Simmer for 15 minutes.
- Add fish oil and cilantro to taste.
Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7
JACK'S THAI GREEN CURRY WITH COCONUT RICE
From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
- CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
- GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
- Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
- The remaining curry paste will keep covered in the fridge for 7 days.
THAI GREEN CURRY SHRIMP SOUP
This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.
Provided by Ed Kozak
Categories Thai
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
- Cool shrimp in the stock and then peel.
- Reserve 4 cups of the stock. Set Aside.
- Heat the reserved 4 cups of stock in a saucepan over high heat.
- Stir in the green curry paste.
- Add the mushrooms, carrot, green beans, and cabbage.
- Bring to a boil then reduce heat and simmer until vegetables are just tender.
- Stir in tamarind paste, sugar, and fish sauce.
- Place some shrimp in a bowl and ladle in the soup.
THAI SEAFOOD COCONUT CURRY SOUP
A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.
Provided by brittneyart
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
- Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
- Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 14.1 g, Cholesterol 259.4 mg, Fat 30.2 g, Fiber 1.9 g, Protein 48.6 g, SaturatedFat 19.7 g, Sodium 2040.4 mg, Sugar 4.2 g
THAI GREEN CURRY FOR THE CROCKPOT
The fresh lemon grass is the key ingredient in this dish. You can find it in sometimes with the fresh herbs or at a farmers' market. The meal just is lacking something if you use dried lemon grass or omit it. Oh.. do not consume the lemon grass. Think it as bay leaf.
Provided by cavedweller
Categories Curries
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the coconut milk and curry paste with a whisk.
- add everything in the crock pot except for peas and cilantro.
- Cook low 6 to 8 hours or high 3 to 4 hours.
- Add cilantro and peas at the last 15 minutes.
- REMOVE LEMON GRASS.
Nutrition Facts : Calories 298, Fat 18.8, SaturatedFat 10.2, Cholesterol 72.6, Sodium 672.5, Carbohydrate 6.6, Fiber 0.1, Sugar 4.6, Protein 25.7
THAI PUMPKIN SOUP WITH GREEN CURRY
Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.
Provided by mell_2
Categories Thai
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
- Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
- Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
- Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.
Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3
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