coconut milk soup {gluten free}

Let's Fête Coconut Milk Soup

Today I bring you a family favorite. Well, it was an adult favorite for the most part up until last night. Turns out the boys are now big fans as well. Felix kept saying “good. good. good.” in between bites. Love that kid – such an appreciation for food.

This thai soup is full of flavor (layers upon layers of it) and once you have the base down, it’s really flexible. You can add just about any vegetable to it, and put over rice or noodles. I prefer it fresh, but you can test out how you like it the next day.

I use the base recipe found here.

What you need:

  • 2 cans coconut milk (I use one full-fat can, and one light)
  • 10 cilantro roots
  • 6-7 stalks lemongrass
  • 3 shallots
  • 2-4 bird’s eye / Thai chilies (to your taste)
  • 2-3 inch section of ginger*
  • 12 kaffir lime leaves
  • 1 cup mushrooms, sliced*
  • 4 cloves garlic
  • juice of 3 limes
  • 3 Tbsp. fish sauce
  • about 1 cup water (depending on the consistency of the coconut milk)

* I adjust these ingredients from what is listed for the linked recipe (from grams, oz, etc) – I also omit the sugar that it calls for – but sure it’s divine with it!

to make:

I ADORE that most of these ingredients just have to be mashed or sliced into chunks – it’s there for flavor and is discarded later.

Remove upper portion of the cilantro and set aside for garnish. Cut base of lemongrass stalk off so you can remove the outer shell. Pound the lemongrass until they are cracked. Slice the shallots. Peel the ginger, slice into chunks and pound until liquid comes out. Tear lime leaves. Peel and smash the garlic.

In saucepan combine the coconut milk, cilantro roots, lemongrass, shallots, chili (whole), ginger, lime leaves and garlic.  Simmer gently for 15 mins.

Remove and discard all solids. Add mushrooms, lime juice, fish sauce and water. Simmer for a few mins to gently cook mushrooms. This is also where I add other vegetables. I like asparagus, peppers, spinach, etc. You can really play with it!

I often eat this soup as is at this point, but also serve over rice noodles, rice or even add leftover shredded chicken for a heartier dish.

Give it a try! The flavors are amazing and extremely satisfying – and can totally be done in under 30 mins!!


One thought on “coconut milk soup {gluten free}

  1. […] coconut soup is the most complex of the week…but such a flavorful way to warm up during winter. definitely one of my all time favorites. you can play with what you add in there. with or without chicken, different veggies and noodles. this week i’m making it meat-free and using rice noodles. my kids adore this too, without the peppers on top! […]

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