Coconut milk soup is called. Spicy Thai soup with coconut milk, chicken and mushrooms

Many tourists when visiting Thailand try such a dish as soup for coconut milk. 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 use cream, but coconut milk, which contains a lot of 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;
• onions – 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 have a different taste 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 the onion, 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 size. 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 done, 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) - 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 in 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 the 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. Last step in preparation - 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.

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.

It’s stupid to go to a master class and then not repeat anything at home. This time. And two - well, I shouldn’t have carried these damn bunches of lemongrass, lime and galangal through 5 countries, for goodness sake, or what?! Of course, all the efforts simply had to result in a bowl of homemade soup.

I decided to cook Tom Kha soup, it is similar to Tom Yum, but it is cooked with coconut milk and turns out more satisfying, creamy, and in general, we liked it better.

So, Tom Kha Kung is a spicy Thai soup made with coconut milk and shrimp.

The composition is as follows:

- large unpeeled shrimps 8 pieces

- 1 large tomato

- 7-8 medium-sized champignons

- 2 lemongrass sprouts

- 7-8 kaffir lime leaves

- galangal root, approximately 4-5 cm

- 2 limes

- 1 chili pepper

- a few green onions

- 500 ml coconut milk

- 3 tbsp fish sauce

- 1 teaspoon chili paste

- cilantro for decoration

I bought shrimp at Metro. Yes, very, very expensive. Almost like Miratorgov steaks :) I was looking for unpeeled ones, with heads and in the shell, only large ones were available, but they are not much more expensive than medium-sized ones. In general, I’m broke, I can do it once.

I started with shrimp. I tore off their heads and removed their shells (remember, 5 plates down, leaving the tail):

I made broth from the heads and shells. I washed them, filled them with water, 700 ml, brought to a boil and boiled over medium heat for 20 minutes. Then I strained, I got about half a liter of rich broth:

Those. In general there will be a liter of liquid, because cooking this soup for future use is completely pointless.

I cut the shrimp bodies lengthwise along the back, not all the way through, and removed the intestines, they are long and black, you can’t go wrong. I washed it. From such 8 butterflies, beauty!

Now the base of the soup: lemongrass, galangal root and kaffir lime leaves. I brought all this from Tai, but you can also buy it here, in ready-made sets for Tom Yam. True, the price... What I brought cost a penny, just a penny :(

Lemongrass. The soup gives a very pleasant lemon-ginger aroma. In general, they don’t eat it, but if you chop it up very much, you can eat it, it will only be beneficial. I cut it off at both ends so that there were pieces 10-12 cm long. I cut one lengthwise, and crumbled the second diagonally very thinly:

Galangal root, they don’t eat it either, it’s a spice, very similar to ginger, but it tastes more delicate, and it also has a taste of something pine, it seemed to me. I cut them crosswise into slices, as thin as possible, so they will give more of their flavor to the soup:

I also used kaffir lime leaves for the broth. Also a spice, tart and sour, very tasty! I brought a lot and dried most of the leaves, so in the process our whole apartment smelled fragrant, a very pleasant aroma. They are easy to use - just bend them in half along the stem and pull it out.

And a chili pepper. I decided not to be a hero and took out the seeds and cut the pod thinly on the diagonal. Complete set for broth:

Let's move on to the actual filling of the soup. The main ingredients are usually shrimp (that’s what I have) or chicken. There may also be a selection of seafood, beef, pork, fish or just vegetables. Depending on this, another word is added at the end of the name.

For example,

Tom Yam Kung (Gong) - with shrimp

Tom Yam Kai (Gai) - with chicken

Tom Yum Pla - with fish

Tom Yam Thale - with seafood

Tom Yum Moo - with pork (although “moo” should be with beef :)))

Tom Yam Nyah - with beef

And if everything is the same, but not with broth, but with coconut milk, then Tom Kha. Yyyy!

And the non-main ingredients are onions, mushrooms and tomatoes. Variations are possible. Here I deviated from the classics and removed the onions. Somehow we don’t really eat it in boiled form, although in Thailand I ate it too, because although it was boiled, it was quite a bit, slightly crunchy. So it’s possible, it’s not for everyone.

Mushrooms ideally need straw ones. I didn’t even look for them, I know that we don’t have them. As a substitute, you can use champignons, oyster mushrooms or shiitake mushrooms. I took champignons, I’ll explain why. IMHO, they are most similar to straw ones, both in taste and, most importantly, in shape - round, dense. Those. When eating, you get almost the same sensations, which I would not achieve from plate oyster mushrooms or shiitake. I think so!

They need to be cut, small ones into halves, large ones into quarters. A piece - for one bite:

I cut a large tomato into quarters and crosswise again. I already wrote in the topic about the master class, and I’ll repeat it again: you need unripe red-green hard fruits. There at the market I was already reaching for the ripe red ones, but they quickly slapped my hands and explained that I needed sour ones! Solid! And period.

This tomato, by the way, was also not that good; it quickly spread in the soup. We have to wait for summer, there will be nowhere to put these unripe ones :)

Place the broth on the stove, add lemongrass, lime leaves, galangal and chili. Bring to a boil and cook for low heat 5-7 minutes:

At the same time, add a spoonful of chili paste as a spicy component. I've had this jar for a long time, consumption is slow. Ingredients: chopped chili pepper, vegetable oil, garlic, chopped dried shrimp, soy sauce, salt, sugar. I use it a lot, it’s a great product, I advise everyone to buy something similar. An option is regular chili pepper, you can get by with it. Or spicy vegetable oil. Either Tom Yum or Tom Kha paste.

Boil the broth, add coconut milk. I think there are no problems here, now it is sold in many places. Bring to a light boil:

Throw in the mushrooms and tomatoes, cook for 3-4 minutes:

Then shrimp:

Here I also retreated from the master class, where they seemed too overcooked to me. Why should they? I gave it exactly a minute to get the temperature up.

Now let's even out the taste. Fish sauce, a couple of tablespoons, a good pinch of sugar (I took brown, ideally you need palm). Juice of two limes (I got by with one and half):

I stirred and almost immediately turned off the heat. Lastly, green onions and cilantro. Covered it with a lid.

A couple of minutes is enough to brew. And you can pour it.

Thais eat this soup with rice. But for me it turned out normal, so rich, it’s worth a spoonful :) So we just ate it the Russian way, with some bread! :) I’m lying, we managed like this, the bread didn’t bring us something. It turned out very tasty:

It turned out quite well for the first time. The balance of flavors is maintained: spicy-sour-sweet-salty taste, with a pleasant spicy aftertaste. Fragrant, with a creamy broth, all the toppings, as they say, are in good shape, the mushrooms, tomatoes, and the most tender shrimp!

I apologize for being too much detailed description, this is my jamb that I am struggling with, but to no avail. And I suggest you try it again, it’s delicious! Well, I think everyone should try this at least once in their life. There will definitely be fans. Bon appetit everyone and thank you for your attention :)

This Thai soup with coconut milk, chicken and mushrooms has a rich, creamy taste, it is very spicy, with a delicate hint of sweetness and an intoxicating citrus aroma. If you've never tried Thai cuisine before, start your acquaintance with it here 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 in search of exotic ingredients, we decided to make our own Thai-style soup using those products 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!

Soups with coconut milk are 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. Much easier, cheaper and more convenient to purchase 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 vessel 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 of 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

A variation of a 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 in a saucepan olive oil, 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, put 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 for a while warm stove 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 chopped onion to garlic oil and 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. Cook 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 it is not necessary 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.