As requested, here is the recipe my son used for the modified (for our area) version of Thai Coconut Soup:
1 teaspoon Olive Oil
handful of chopped green onions
fresh garlic
1 can of Coconut Milk
Equal amount of broth of your choice (veggie broth or other)
In a saucepan heat, the oil and sauté the onion and a little garlic. After 2 minutes, add Coconut milk from the can and use the empty can to measure out the broth and add that to the pan as well. Bring to a boil and remove from heat. Add a bit of lemon and serve.
Optional:
Roux to thicken the soup (cornstarch mixed with water or if desired roux made with butter)
A small amount of vegetables that can be added to the soup: mushrooms, grated carrot, water chestnuts, bamboo shoots, slivers of lemon grass, even curry paste or chili paste, even fresh slivers of red chilis. Garnishes like cilantro leaves should be added only right before serving. A bit of freshly grated ginger if desired.
My son made this in our restaurant and it was very popular, but of course in much larger quantities and the milder simpler version without a lot of spice because locally certain flavors are not as well received. The simple non-spicy version was very well received here.
I love water chestnuts and bamboo shoots and slivers of lemon grass, but lemon grass is hard to come by around here. There is only one store I have found around here that sells it, and I need to get back there tomorrow to get some since we are going to the Cities to see a movie. It might be a little out of the way, but well worth it for lemon grass.
Edit: You can add meat if you want, but I am not a meat eater so rarely think of that.
Also a bottle of clam juice could be used instead of broth. When I was not vegetarian, it lent a very nice flavor to soups.
1 teaspoon Olive Oil
handful of chopped green onions
fresh garlic
1 can of Coconut Milk
Equal amount of broth of your choice (veggie broth or other)
In a saucepan heat, the oil and sauté the onion and a little garlic. After 2 minutes, add Coconut milk from the can and use the empty can to measure out the broth and add that to the pan as well. Bring to a boil and remove from heat. Add a bit of lemon and serve.
Optional:
Roux to thicken the soup (cornstarch mixed with water or if desired roux made with butter)
A small amount of vegetables that can be added to the soup: mushrooms, grated carrot, water chestnuts, bamboo shoots, slivers of lemon grass, even curry paste or chili paste, even fresh slivers of red chilis. Garnishes like cilantro leaves should be added only right before serving. A bit of freshly grated ginger if desired.
My son made this in our restaurant and it was very popular, but of course in much larger quantities and the milder simpler version without a lot of spice because locally certain flavors are not as well received. The simple non-spicy version was very well received here.
I love water chestnuts and bamboo shoots and slivers of lemon grass, but lemon grass is hard to come by around here. There is only one store I have found around here that sells it, and I need to get back there tomorrow to get some since we are going to the Cities to see a movie. It might be a little out of the way, but well worth it for lemon grass.
Edit: You can add meat if you want, but I am not a meat eater so rarely think of that.
Also a bottle of clam juice could be used instead of broth. When I was not vegetarian, it lent a very nice flavor to soups.
