Ten Minute Thai Soup

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 grated carrots, sliced mushrooms or diced celery.

This soup can actually be made in under ten minutes. It's fantastic flavour is inversely proportional to the minimal effort it takes to prepare.

This soup can actually be made in under ten minutes and can accommodate whatever odds and ends you need to use up . Its fantastic flavour is inversely proportional to the minimal effort it takes to prepare.

Ingredients

  • 2 teaspoons (10 mL) vegetable oil
  • 2 teaspoons (10 mL) minced gingerroot
  • 2 green onions or 1 shallot, minced
  • ½ red pepper slivered
  • ½ cup (125 mL) thinly sliced zucchini
  • 1.5 cups (375 mL) chicken broth
  • 1 – 2 teaspoons (5 – 10 mL) chili garlic paste (to taste)
  • 1 cup (250 mL) cooked shrimp or shredded cooked chicken
  • ¾ cup (185 mL) coconut milk (not Lite – I like Grace brand)
  • Juice of 1 lime
  • 1 teaspoon (5 mL) fish sauce (I always buy gluten free)
  • Coriander and lime wedges to garnish

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 coriander. Serve with lime wedges.

Serves 2.

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About 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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4 Responses to Ten Minute Thai Soup

  1. Pingback: Link Love #3 | Running.Food.Baby

  2. Anonymous says:

    I like your recipe

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