Thai Coconut Curry Soup Recipe

Name: Thai Coconut Curry Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Thai
Ingredients: 1 tsp Poppy Seeds (1 teaspoon Poppy seeds); 1 tsp Sesame Seeds (1 teaspoon Sesame seeds (Til seeds)); 2 tbsp Cashew (2 tablespoons Cashew nuts); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 2 cup Coconut Milk (2 cups Coconut milk); 3 cup Vegetable Stock (3 cups Vegetable stock); 1 piece Ginger (1 inch Ginger finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 3 pieces Green Chili (3 Green Chillies (Thai variety), slit diagonally); 3 pieces Yellow Onion (3 Onion chopped); 1 piece Lemongrass (1 stalk Lemon Grass crushed); 2 pieces Kaffir Lime Leaf (2 Kaffir lime leaves crushed); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 1 tsp Coconut Oil (1 teaspoon Coconut Oil); 1 tsp Table Salt (1 teaspoon Salt (adjust to taste)); 1 tsp Granulated Sugar (1 teaspoon Sugar (optional)) — optional; 3 sprig Cilantro (3 sprig Coriander (Dhania) Leaves chopped); 2 cup Hakka Noodle (2 cups Hakka Noodles or rice noodles boiled); 1 pinch Golden Raisins (Sultana Raisins a few, for garnishing)

Thai Coconut Curry Soup Recipe - Thai Recipes,Malaysian & East Asian Recipes (Thai)

50 minThai

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 3 servings

Poppy Seeds1 tsp · 1 teaspoon Poppy seeds
Sesame Seeds1 tsp · 1 teaspoon Sesame seeds (Til seeds)
Cashew2 tbsp · 2 tablespoons Cashew nuts
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Coconut Milk2 cup · 2 cups Coconut milk
Vegetable Stock3 cup · 3 cups Vegetable stock
Ginger1 piece · 1 inch Ginger finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Green Chili3 pieces · 3 Green Chillies (Thai variety), slit diagonally
Yellow Onion3 pieces · 3 Onion chopped
Lemongrass1 piece · 1 stalk Lemon Grass crushed
Kaffir Lime Leaf2 pieces · 2 Kaffir lime leaves crushed
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Coconut Oil1 tsp · 1 teaspoon Coconut Oil
Table Salt1 tsp · 1 teaspoon Salt (adjust to taste)
Granulated Sugar1 tsp · 1 teaspoon Sugar (optional) · optional
Cilantro3 sprig · 3 sprig Coriander (Dhania) Leaves chopped
Hakka Noodle2 cup · 2 cups Hakka Noodles or rice noodles boiled
Golden Raisins1 pinch · Sultana Raisins a few, for garnishing

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Steps

1To begin making the Thai Coconut Curry Soup Recipe, heat the coconut oil in a heavy bottomed pan. Add in the bay leaves, ginger and garlic to the hot oil and fry on low heat. Add in the crushed lemon grass and kaffir lime leaves at this stage and fry it for another minute.
2Next, add in the green chilies and chopped green onions together with the vegetable stock to the pan. Cover the lid and bring all the ingredients to a boil, reducing the flame thereafter and allowing it to simmer for another 20 minutes.
3Now, add in the coconut milk to the pan to thicken the soup, the ground spice powder and salt and bring all of them to a boil again.
4Finally, pass the entire pan contents through a sieve to remove the chunkier bits and you will be left with a smooth soup.
5Put the curry soup back again in the pan and boil this till it reaches a good consistency.
6At this stage, put in the boiled whole wheat noodles or rice noodles to the soup.
7Serve Thai Coconut Curry Soup garnished with raisins, accompanied with toasted bread on the side. Or pair Thai Coconut Curry Soup Recipe with Spicy Chilli Garlic Noodles Recipe or Thai Basil Vegetarian Fried Rice With Pineapple and Spicy Thai Red Chillies Recipe.