Week 34 - Confetti Coconut Soup (Thai Style)
- kcarl94
- Aug 21, 2018
- 2 min read
Updated: Sep 7, 2018
Have you ever ordered the coconut soup at a Thai restaurant? I used to every time we would go. The problem with the soup is that it is never enough. I love coconuts! And I love that soup.
This love of coconuts and soup led me down a path to develop my own Thai style soup. First things first. It is an appetizer at the restaurants so there is not any "filler". If you have read my blog or watched my videos you know that my family eats a lot. I need filler. Soup without any potatoes, pasta, or rice does not fill my family up. I added rice noodles to this dish and that helped to satisfy my teenage boys hunger. I also use white fish. (usually Swai) This adds tons of heart healthy protein to our diets.
Why confetti?? I use multi colored peppers in the soup to add color, flavor, and a huge dose of vitamin C.
Confetti Coconut Soup
2 cans coconut milk
4 cups chicken stock
1 - 2 lbs mild (non fishy taste) white fish (tofu works great also!)
4 t red curry paste
1 red pepper diced
1 yellow or orange pepper diced
1/2 cup sliced mushrooms
1 bunch cilantro
3 green onions sliced
2 limes
salt
1 T olive oil
Rice noodles
Saute pepper in stock pot with 1 T olive oil. When they start to soften add onion, mushrooms, and curry paste. Let vegetables cook down for 5 - 10 minutes or so on medium high heat. Turn temp to high and add coconut milk and chicken stock. For extra flavor tie the bunch of cilantro tight and cut the lower stalk half off. Add this to the pot. You will take this out after stock has simmered for 45 mins.
Add fish and let cook 10 minutes until fish is done. Stir soup lightly so fish does not break up into small pieces.
Prepare rice noodles as suggested. HINT....rice noodles get very sticky when you put them in the boiling water. It is best to soak them first in warm water for about an hour. This causes them to cook quicker and are less likely to stick together.
Squeeze juice of 1 lime into soup.
After soup has simmered it is time to taste. At this point you can add your salt and extra curry paste. You can also add extra lime.
Chop cilantro. Throw half the bunch in your soup before serving.
Serve soup with cut up limes, the remainder of the cilantro, and sriracha.
Prepare rice noodles as suggested. HINT....rice noodles get very sticky when you put them in the boiling water. It is best to soak them first in warm water for about an hour. This causes them to cook quicker and are less likely to stick together.
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