NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
Chop up any veggies you like.
Blend all of the soup ingredients.
Pour the soup over the chopped veggies - ENJOY!
In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
Serve over hot cooked basmati or white rice.
(I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
inutes.
Stir in the coconut milk, chicken, mushrooms, and lime
et aside.
Pour the coconut milk and 2 cups of
nd add to soup. Stir in diced chicken, coconut milk, lemon juice
o.
To prepare the soup: Heat coconut milk and chicken broth
Place the coconut milk and half the chopped
inutes.
Stir in the coconut milk and mushrooms; cook and
inutes.
Stir in the coconut milk, mushrooms, and cilantro; cook
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
Add minced garlic and simmer for one more minute.
Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
Stir and heat for 5 minutes.
Add can of coconut milk and simmer for 15 minutes.
Remove lemongrass stalks and enjoy!
oil add the chicken and coconut milk, stir and bring it
ater be added to the soup. The other 20% you can
br>Cover saucepan and bring soup to the boil.
Reduce
ntil ready to serve.
Thai Coconut Curry Noodles:
Place the
and add the chicken and coconut milk.
Bring back to
he bottom of a large soup pot, heat the oil over
cook 1 minute.
Add coconut milk, water, and salt, and