Easy Thai Coconut Ginger Soup

Easy Thai Coconut Ginger Soup

Ready in 1 hour

I love Thai soups, but they always require a trip to the Asian Market. So I decided to come up with a recipe for a Thai soup where all the ingredients are available at the local Safeway.

"I also love Thai soups, so when I got a crockpot this was the first recipe I tried. I made a few modifications, such as using a third of all the ingredients except the chili sauce. I also added one package of extra firm tofu and a can of drained bean sprouts. I also decided to serve it with some cooked brown rice thrown in, which I enjoyed very much. Also, I couldn't find straw mushrooms at the store so instead I threw in some sliced mushrooms."

- lolerbates

Top-ranked recipe named "Easy Thai Coconut Ginger Soup"

4.5 avg, 4 review(s) 100% would make again

Ingredients

Are you making this? 
3 cans coconut milk
6 cups vegetable stock
1.5 tbsp lime zest
6 tbsp lime juice
3 tbsp lemon grass paste
6 large pieces fresh ginger; (about ice cube sized)
2 cans straw mushrooms , whole
3 tbsp fish sauce; or vegetarian fish sauce, or soy sauce
1 cup fresh cilantro; chopped
3 tbsp sesame oil
2 tbsp hot Asian chili sauce

Original recipe makes 12 Servings

Servings  

Preparation

Mix everything together and put in a crock pot for a couple hours, or simmer on the stove for an hour.

Makes 12 servings. Don't eat the ginger pieces.

To make this into a more hearty meal, add diced tofu, shredded chicken, shrimp, and/or bean sprouts.

Credits

Added on Award Medal
Verified by Marley674

You can put the cilantro in while it's simmering, or just sprinkle it over the top when you serve it, like I did here. photo by sprite67 sprite67

Calories Per Serving: 513 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Easy Thai Coconut Ginger Soup

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

I also love Thai soups, so when I got a crockpot this was the first recipe I tried. I made a few modifications, such as using a third of all the ingredients except the chili sauce. I also added one package of extra firm tofu and a can of drained bean sprouts. I also decided to serve it with some cooked brown rice thrown in, which I enjoyed very much. Also, I couldn't find straw mushrooms at the store so instead I threw in some sliced mushrooms.
lolerbates 1 year ago
This soup is AMAZING!!! I did make some changes though. I added 3 green onions... I left out the lime zest and just added a little more lime juice. Instead of chopping up the cilantro I put a hefty handful in there while it was cooking, then took it out when I took out the ginger. Instead of straw mushrooms I used sliced baby portabella. I used chicken bullion instead of the vegetable. I opted to add shrimp, which I did when I added everything else. Next time I will add them last, just long enough to get warm. I live in a small town so lemongrass was impossible to find. It was still AWESOME, but will be picking up some lemongrass the next time I'm in the city to add yet another flavor to this already delightful mixture of tastes.
CaseyKitten 4 years ago
Very good. Tastes like what I have has at local Thai restaurants.
emccloud 5 years ago
[I posted this recipe.]
sprite67 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free