Ten minute Thai soup

A fast and super flavourful lunch option!

When I find my vegetable drawer filled with little bits and pieces, I usually whip up a quick frittata for lunch. Yesterday, I was about to do just that, when I remembered I had transferred a half a can of coconut milk into a glass jar earlier that day. Then I remembered that little knob of ginger that I always have in the freezer. I immediately thought about how much I love Thai soups; they are so fragrant and flavourful. In less than ten minutes, including chopping time, I whipped up this quick gluten-free recipe. It took even less time to devour it. It’s a very flexible recipe so go ahead and add in whatever you’d like to use up such as red or green peppers, sliced mushrooms or diced celery.

Ingredients

  • 2 teaspoons (10 mL) vegetable oil
  • 2 teaspoons (10 mL) minced ginger root
  • 2 green onions or 1 shallot, minced
  • 1/2 cup thinly sliced carrot or red pepper
  • 1/2 cup (125 mL) thinly sliced zucchini
  • 1 1/2 cups (375 mL) chicken or vegetable broth
  • 1 – 2 teaspoons (5 – 10 mL) chili garlic paste or Sriracha (or more, to taste)
  • 1 cup (250 mL) cooked shrimp or shredded cooked chicken (omit for vegetarian version)
  • 3/4 cup (185 mL) coconut milk *
  • juice of 1 lime
  • 1 teaspoon (5 mL) fish sauce (I always buy gluten-free) (use soy sauce or coconut aminos for vegetarian)
  • cilantro leaves and lime wedges to garnish

*you can also use a packet of powdered coconut milk – whisk together 2 tablespoons (30 mL) of powder with 3/4 cup (180 mL) hot water

Method

  • Heat vegetable oil in a medium-sized pot.
  • With burner on medium heat, add ginger, onions, red pepper and zucchini. Cook, stirring, for 2 minutes.
  • Add chicken broth and chili garlic paste; stir and cook for 1 minute so flavours can blend.
  • Add shrimp or chicken; cook at a low boil for 2 minutes.
  • Stir the coconut milk and add it to the soup along with the lime juice. Heat till just about to boil (approximately 1 minute).
  • Remove from heat and add fish sauce.
  • Ladle into two bowls and garnish with cilantro leaves. Serve with lime wedges.

Serves 2.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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