Ingredients for Coriander Cilantro And Coconut Soup
- 4 cups chicken stock
- Tom Yam Broth Cubes
- Fresh Gingerroot
- Spring Onions
- Red Chilies
- Lemongrass
- 2 cloves minced garlic
- Fresh Coriander
- Lime, Juice Of
- Fish Sauce
- 1 can (13.5 oz) full-fat coconut milk
- Heavy Cream
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How to Make Coriander Cilantro And Coconut Soup
- Heat 4 cups of chicken stock in a large pot. Add 1 tom yum paste cube, 1 inch piece of grated ginger, 2 chopped spring onions/scallions, 2-3 Thai chilies (adjust to your spice preference), 2 stalks of lemongrass (bruised), and 2 cloves of minced garlic.
- Bring to a simmer and cook gently for 30 minutes, allowing the flavors to meld.
- Strain the soup through a fine-mesh sieve into a separate container. Discard the solids. Add 1 cup packed coriander/cilantro stalks, 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1 can (13.5 oz) full-fat coconut milk to a blender. Blend until completely smooth.
- Return the blended soup to the rinsed-out pot. Reheat gently and simmer for 5 minutes.
- Strain the soup again through a fine-mesh sieve, to ensure a perfectly smooth texture. Return to the rinsed pot.
- Stir in 1/2 cup heavy cream and 1/4 cup finely chopped fresh coriander/cilantro. Heat through gently. Do not boil.
- Ladle the soup into bowls and serve immediately. Garnish with extra cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
25g
Fat
141g
Carbs
5g