I found this recipe at Crockpot365 hosted by Stephanie O'Dea. It's an old one from my archives as I didn't make anything new this past week. You can find the original here. I checked and the link is still open. It was a good opportunity to use the crockpot, and I like preparing earlier in the day. Stephanie used a 6-quart crockpot.
Apparently, I didn't take an actual photograph of our finished soup but did take one of the ingredients. There is a photo at the website, link above, so that you can see what it looks like.
Thai Coconut Soup
4 cups broth (vegetable or chicken)
1 can coconut milk (if you opt for the light version, you may want to add a drop of coconut extract to boost the flavor - I did not do this as used regular coconut milk)
4 limes (3 juiced and 1 for garnish)
1 sweet red bell pepper, sliced into strips
4 ounces sliced shitake mushrooms, cut into quarters
1 large vine-ripened tomato, or 4 small medium, coarsley chopped
1/2 pound extra firm tofu, cubed
2 garlic cloves, minced
3 tablespoons fish sauce
1/2 teaspoon to 2 teaspoons red chili paste, to taste (you can use red chili flakes)
1 teaspoon sugar
1-inch fresh ginger, peeled and grated
Although there are several ingredients listed, this soup comes together quickly.
Pour the broth into the crockpot. Add the juice of three of the limes and zest one lime until you get 1/2 teaspoon to add to the mixture.
Stir in the sugar and fish sauce. Grate the ginger and add to the mixture.
Stir in the coconut milk. You now have your soup base.
Add the red chili paste, 1/2 teaspoon at a time, until you have reached the desired heat. I ended up using 1-1/2 teaspoons. You can always add more after cooking, so it's best to add a little at a time to get it to your own taste. You don't have to add anything if you don't like things too spicy.
Add to the pot the cubed tofu, sliced sweet bell pepper and minced garlic.
Next, stir in the shitake mushrooms and tomatoes.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 4 hours.
This soup is finished when it is fully hot and the flavors have combined nicely.
Garnish with fresh lime slices.
Thai basil leaves would also be a nice addition, or cilantro.
That's all. As always if you have any questions or your own suggestions, let me know in the comment section.
The full address is below in case you would prefer to copy and paste instead of using the link at the beginning of the recipe.
https://www.ayearofslowcooking.com/2008/09/thai-coconut-soup-crockpot-recipe.html
Thanks for visiting and
I hope your week is a great one.
I understand the English are the foremost authority on coconuts
ReplyDeleteThere is a story about the making of the British movie, Monty Python and the Holy Grail, made in 1975. The production couldn’t afford real horses so the characters mimed riding horses while their squires clapped coconut halves together mimicking the sound of hoof beats. Also, there was the Coconut Shy, knocking a coconut off a wooden post at British fetes and funfairs, with the coconut being the prize. That went on for a whole century. Historically coconuts were considered an exotic Indian treasure by the Medieval English. I remember my father buying us a coconut on occasion as a rare treat when we were children :)
DeleteThanks for the recipe, sounds a good one, Denise.
ReplyDeleteYou are very welcome Margaret. Happy you think so :)
DeleteI have only had this kind of soup once, and it was delicious!
ReplyDeleteThat’s great Ginny :)
DeleteUnfortunately, this wouldn't really be our thing—for my sweetheart and me—but then again, you can't always like everything!
ReplyDeleteThanks for the recipe anyway! Hugs, Elke
Very true Elke, we all have different tastes and as the old saying goes, it would be a boring old world if we all liked the same thing :) My husband and I share different tastes to, except when it comes to Thai food. Hugs, Denise
DeleteI've never had anything like this. I'm curious about the taste. I like coconut so I think I would like it.
ReplyDeleteHi Ann, I remember being surprised that the coconut milk in cans is very thick and not like the thin watery-like consistency we used to drink out of an actual coconut. It is a unique flavoring to me.
DeleteSounds great. I used to make a Thai curry sweet potato soup and it was delicious. I should drag out the recipe and do it again.
ReplyDeleteYour soup sounds wonderful! :) I will have to look that up online.
DeleteSounds so good. Hope your Mother’s Day was wonderful. Love you.
ReplyDeleteIt was very nice, thank you Regine. Love you too :)
DeleteCoconut is appearing in a lot of recipes recently. I wonder why?
ReplyDeleteIt is very popular in Thai cooking and we discovered how much we like Thai cuisine when we moved here 30 plus years ago whenever we visited a favorite restaurant, long since closed. Since hubs retired ten years ago, we learned how to cook these dishes ourselves and coconut milk is in several of their dishes. We also had friends who gave us a Jamaican rice dish many years ago. It was delicious and one of the ingredients in the dish she gave me was coconut milk :)
DeleteSounds delicious!
ReplyDeleteHappy you think so Christine :)
DeleteI made the Mongolian beef last week with chuck steak. Not the best cut of steak to use but what I had. We finished off leftovers on Saturday night. It was good and a recipe to keep.
ReplyDeleteMarcia, I am so happy you enjoyed that recipe. Thank you for letting me know :)
DeleteMy DD1 gave me some freshly picked rhubarb yesterday, I made some (new to me recipe) rhubarb muffins. Quite delighted with them, just enough tartness of the rhubarb, and the streusel topping with sugar and cinnamon gave them a nice bit of crunch. I will make them again.
ReplyDeleteHow wonderful! Your rhubarb muffins must’ve been extremely delicious. Thank you for sharing that :)
DeleteI absolutely love Thai food! Actually just bought some ingredients from Asia store this morning :-)) The soup sounds really great, Denise.
ReplyDeleteThanks Angie :) When we first moved to Virginia and husband started his new job, a colleague took him to this small Thai restaurant near his office, and introduced him to Thai food. Not long afterwards, he introduced me and our son. I have memories of the grandmother sitting at a table near the kitchen, picking the Thai Basil leaves off the stalks. We became regulars and were always greeted with big friendly smiles when we walked through the doors. Sadly, it closed several years ago. We still miss that family.
DeleteSeveral years ago I decided to branch out and make a Thai curry. Both Mark and I discovered that we didn't just dislike coconut milk, we REALY do not like coconut milk. I tried. The recipe sounds good and if I didn't know about the coconut milk I would try it.
ReplyDeleteAt least you tried Sandra and we can’t like everything we taste :)
DeleteWell...that is a lot of ingredients. I'm sure it looked great. Hope this fresh week is a good one for you!
ReplyDeleteThank you, Ellen, I hope your week is a good one too :)
DeleteYummy now I have a taste for my mother in laws famous fresh 7 layer coconut cake.
ReplyDeleteEach layer was held in place with toothpicks...my daughter thought they were prizes when she was little
hugs cecilia
I have a taste for your mother-in-law‘s fresh 7 layer coconut cake too Cecilia. It must have been amazing! :) how cute your daughter thought the toothpicks were prizes.Hugs, Denise
DeleteOh yum. I make a coconut soup that is a family fav.. my youngest will drink it any time of day.
ReplyDeleteThat’s wonderful, Hena, and how lovely your youngest enjoys it.
DeleteSounds good Denise :-D
ReplyDeleteThank you Ananka :)
DeleteI am not sure of I have ever eaten Thai food. The soup sounds yummy.
ReplyDeleteTake care, enjoy your day and the new week ahead.
Thank you Eileen. Wishing you the same :)
DeleteMany thanks for sharing the recipe Denise.
ReplyDeleteWishing you a good week ahead.
All the best Jan
You are very welcome Jan. Thank you and all the best to you too :)
DeleteI have never heard of a soup with all those ingredients - I have to say I am picky. I don't like coconut at all. Sorry.
ReplyDeleteNo problem, you are not alone :) and always appreciate honesty Sandie :) Thank you!
DeleteTHanks for sharing this, Denise. It sounds delicious. I love ordering coconut soup at the Thai place. It would be nice to make it at home!
ReplyDeleteYou are very welcome Jeanie, happy you think so. I love most of the dishes at a Thai restaurant and we have several of them in the area, but we do enjoy making these dishes ourselves.
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