Just a little ole working gal, who loves food

Tuesday, January 7, 2014

Spicy Coconut Thai Soup with Cilantro Lime Jasmin Rice

This winter has not been forgiving so far. Frigid temperatures, storm after blizzard after storm, the flu, colds coughs etc etc.

I have been fighting a cold and chest infection over the past week and was craving something warm and spicy to clear up my sinus's. I looked through my usual soup recipes and nothing really spoke to me. So last night at the grocery store while getting some ingredients to make a basic minestrone soup I came across the "Asian produce" aisle and saw a lovely bunch of lemongrass. Then I smelled the fresh cilantro and became inspired to make something with Thai flavours! This was a super flavourful soup that really did its job (I am even craving it for breakfast!)

Spicy Coconut Thai Soup with Cilantro Lime Jasmin Rice


2 Small Cans (or 1 1/2 Cups) Coconut Milk
2 Cups Chopped Mushrooms (I used a mix of Shitake and Cremini)
1/2 Cup Diced Red Bell Pepper
4 Cups Chicken Stock (At Room Temperature)
2 Tbsp Minced Ginger
2 Tbsp Minced Garlic
2 Tbsp Vegetable Oil
1 Stalk of Lemon Grass (Sliced Lengthwise)
3 Scallions, Chopped
1 1/2 -2 Tbsp Sambal Oelek (Ground Fresh Chili Paste) - More or less depending how spicy you like it!!
1 1/2 Tbsp Thai Red Curry Paste
2 Tbsp Soy Sauce
1 Tbsp Sugar
Fresh Chopped Cilantro for Garnish (Optional)
Juice of Half a Lime for Garnish (Optional)

4 Cups Cooked Jasmin Rice mixed with the Juice of 2 Limes and a 1/4 cup chopped cilantro


In a heavy bottomed soup pot saute your fresh ginger and garlic with the vegetable oil over medium heat until fragrant (a couple of minutes), stirring constantly so the garlic does not burn.

Add your mushrooms and bell peppers, continue stirring until the mushrooms start to soften.

Add your lemon grass stalk (I also sliced mine in half to fit in the pot) as well as your chili paste and thai red curry. Stir for a couple more minutes.

Add your coconut milk, chicken stalk, soy sauce and sugar. Bring to a boil and lower heat. Allow to simmer for about 30 Minutes.

In the meantime make your rice. Cilantro is optional as I know the flavour isn't for everyone.

After the soup has simmered for 30 minutes discard the lemon grass stalks, add the chopped scallions and ladle soup over rice in individual bowls.

I like my rice swimming in soup!

Garnish with more fresh cilantro and a squeeze of lime juice!

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