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Spicy Coconut Cream Soup


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Added to 135 cookbooks
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A creamy coconut soup flavoured with Thai curry paste and served topped with fried onions.

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Preparation Time: 
Cooking Time: 
Serves 4.
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Ingredients


3 cups coconut milk
1 tsp cornflour
2 stalks of lemongrass (hare chai ki patti), tied
1 tsp lemon juice
1 tbsp soy sauce
1/2 cup blanched mixed vegetables (peas, mushrooms, broccoli, baby corn)
1 tsp sugar
1 tsp oil
salt and pepper to taste

For the paste
1 dry red chilli
1 onion
1 clove garlic (lehsun), crushed
1 tsp grated ginger (adrak)
1 tsp oil

For trhe garnish
 fried sliced onions

Method

    For the paste
    1. Heat the oil in a small pan and fry the red chilli till it is crisp. Drain and keep aside.
    2. In the same oil, fry the onion till light brown, cool.
    3. Make a paste of the garlic, ginger, red chilli and fried onion in a blender. Keep aside.

    How to proceed
    1. Mixed the cornflour with the coconut milk.
    2. Heat the oil in a vessel and add the coconut milk and cornflour mix, lemon grass, lemon juice, soya sauce, vegetables, sugar, salt and pepper.
    3. Add the paste when the soup starts to simmer.
    4. Add enough water to adjust the consistency.
    5. Simmer for a few minutes.
    6. Remove the lemon grass before serving.
    7. Serve hot garnished with fried sliced onions.

    Tips
    1. Gently simmer this soup, constantly stirring it. Do not allow it to boil since this could curdle the coconut milk.
    RECIPE SOURCE : Thai CookingBuy this cookbook
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