When I crave for an Asian style soup last minute and want it ready in 30 minutes, I like making this Thai coconut soup recipe. One reason I love to go to Thai restaurants is for their soups. “Tom Kah” is my favorite and I order it every time I go, its basically a sweet and sour soup (Tom Yum) with coconut milk. This Thai soup recipe is a faster and simpler version of “Tom Kah.” You probably already have some of the ingredients in your fridge.
Servings: 4
Ingredients
Broth
- 2 lime zest and juice
- 2 Tbsp extra virgin olive oil
- 1 red chili
- 4 clove garlic
- 1/2 Tbsp ginger
- 1 coriander fresh
- 2 Tbsp fish sauce
- 1 1/2 Tbsp sugar
- 1/4 cup carrot
- 1 can coconut milk
- 2 cup chicken broth
To assemble
- 1 pack thin vermicelli noodles
- 2 salmon fillet
- 1 bunch watercress
Instructions
- Put the noodles in a large bowl and fill it with cold water. Set aside.
- Make the soup broth. Put the first 8 ingredients from the broth ingredients into a food processor. Pulse until smooth. Pour it into a medium size pot, add the chicken broth, carrots and coconut milk. Simmer on medium until the carrots are tender.
- Season the salmon fillets with salt and pepper. Prepare a non-stick pan on medium-high heat. Put a teaspoon of oil and fry the fish until it is cooked and flakes off easily with a fork.
- In a small pot filled with water, portion out the vermicelli per person. Once the water boils put the noodles and watercress and cook for no more than 30 seconds. Drain and put in bowls, top off with the salmon and soup broth. Garnish with coriander (optional). Enjoy
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