FLeury-Michon

Thai Coconut Soup

  • Cooking 30 min.
  • Preparation 15 min.
  • Portions 4-6 bowls

There is nothing more comforting than a spicy soup on a cold February day. Try our full of flavours Thai coconut soup! It’s the perfect balance between savoury and spicy.

 

Ingredients:

1 cup Shiitake mushrooms

1 cup bok choy chopped

1 tomato diced

1 onion minced

1 cup rice noodle

4 cup chicken or vegetable broth

2 can coconut milk

2 green onions minced

Lime juice (1 lime)

1 tsp. soya sauce

2 tbsp. olive oil

3 tbsp. grated ginger

1 tbsp. paprika

1 tbsp. red curry paste

Salt and pepper to taste

 

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and ginger and cook for 3 minutes.

2. Add the red curry paste and paprika. Cook for 1 minute.

3. Add broth, coconut milk, lime juice and soya sauce. Bring to a boil.

4. Add the mushrooms, bok choy, tomatoes and rice noodles. Cook and stir until the noodles are cooked.

5. Top with green onions and serve.

Thai Coconut Soup